Nothing goes better with a Hudson Valley summertime than a visit to Stella’s Station Bar & Restaurant in Saugerties. It’s a former car garage upcycled into a destination with a mouthwatering menu. There’s a splendid outdoor hangout, a generous patio served by a fully stocked bar with shaded dining tables, lawn games, and a fire pit nearby— the perfect spot for a frozen mudslide, a can of Angry Orchard, or pretty much whatever beverage you’ve been dreaming about.
This is also a wonderful place to eat a meal, and Culinary Institute–trained Chef Mike DePaolo will fix you one you won’t forget, whether you’re in the mood for a burger, a wrap, or just some superb sloppy fries smothered in melted cheese and meat sauce.
And we can’t forget the salads. Stella’s serves a house salad so good that they’ve justifiably labeled it famous, and that’s just one choice among seven. Chef Mike was kind enough to share his recipe for this one. It’s pretty special; the best way to truly master it is to stop in and try his version first, but here’s what you need to know to make your own:
lobster cobb salad with balsamic dressing
ingredients
Serves 1
Prep: 15 min- Cook: 10 min (for bacon and egg)
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Salad
• 4–5 oz cooked lobster meat (tail and claw), cut into bite-size pieces
• 2 cups chopped romaine lettuce
• 1 large egg, hard-boiled and sliced
• 2 strips bacon, cooked until crisp and crumbled
• 1/4 avocado, diced
• 1/4 cup ripe tomato, diced
• 2 tablespoons crumbled blue cheese
• 1 tablespoon fresh chives, finely chopped (optional)
• Kosher salt and freshly ground black pepper, to taste
Balsamic Dressing
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Pinch of kosher salt and black pepper
directions
1. Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until fully emulsified. Set aside.
2. Build the base: Place the chopped romaine in a serving bowl. Lightly toss with 1–2 teaspoons of the dressing to coat.
3. Arrange the salad: Neatly arrange the lobster, egg slices, bacon, avocado, tomato, and blue cheese in rows over the lettuce.
4. Finish and serve: Drizzle the remaining dressing over the top. Season lightly with salt and pepper, and garnish with chives (if using).
stella's station
150 Partition St, Saugerties,
845-246-5998 stellasstation.com
shop like a chef
This is the peak season to get to know Hudson Valley ingredient sources. Our markets are in full swing, and you’ll be astonished at the selection and quality you’ll find at our favorites:
