Lobster Cobb Salad

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3 stalks celery, cut into 2-inch pieces

1 medium onion, quartered

8 sprigs thyme

1/4 cup white wine vinegar

Freshly ground black pepper

2 (1 1/2-pound) lobsters

1/2 pound bacon, chopped

6 hard-boiled eggs, chilled

1/2 pound haricots verts, end trimmed and cut into 1/4-inch pieces

2 ripe avocados

2 hearts romaine, trimmed, cut into 1/2-inch slices

1/2 pound yellow and red grape tomatoes, halved

4 ounces Roquefort, crumbled

Salt

Cobb Salad Dressing, recipe follows

Cobb Salad Dressing:

1 shallot, finely chopped

2 tablespoons Dijon mustard

3 tablespoons balsamic vinegar

1 tablespoon sherry vinegar

1/3 cup walnut oil

1/2 cup vegetable oil

Salt and freshly ground black pepper