One Dish Meals/ Salads and Sides/ Seafood Recipes

Lobster Cobb Salad

Lobster Cobb Salad ~ is made with a lovely display of lettuce, tomatoes, bacon, hard boiled eggs, sliced avocados, crumbled goat cheese and fresh steamed lobster!  Served with a sweet and savory Dijon mustard and balsamic dressing.   Fresh tasting and fun to eat, Lobster Cobb Salad always turns out perfect every time!

Summertime is when lettuce, tomatoes and lobsters are all at their peak,  always signals to me that it’s the perfect time to make our favorite Lobster Cobb Salad!

This cobb salad is so filling and delicious!  You’ll want to make this easy lobster cobb salad at least once every year.

You can find live lobsters in most seafood stores, or at supermarkets that have lobster tanks. They can sometimes be a little expensive, but cost less when they are in season. In the end it’s all worth it.

When you calculate the total grocery bill for this dish, (depending on the cost of lobster) it can amount to a total cost of about $6.00 to $11.80 for each Lobster Cobb Salad. That’s pretty cheap compared to ordering this salad in most restaurants.

Ideally, live lobsters should be cooked the day they are purchased. I think it’s relatively easy to cook lobsters.  All you have to do is place them into a pot of boiling water and steam them for about 10 to 15 minutes.

Most of the work is in cracking the lobster shells and removing the meat. Once the meat is pulled from their shells, the rest is relatively easy!

Slice the eggs, tomatoes and avocado, then crumbled the cooked bacon.  Placed all the dishes on the counter and begin to assemble the salad.  This was the fun part!

Usually, Cobb Salads recipes call for chicken, however I decided on having lobster instead of chicken.  I was definitely in the mood for a Cobb Salad, but making this classic salad with lobster – truly turned out to be a fabulous meal!

One Lobster Cobb Salad is all you need to make as dinner.  No need to serve anything else.  It is surprisingly filling, satisfying and truly delicious!

The simple yet delicious dressing has a refreshing taste with a subtle tang!  Perfect when poured over the entire salad.  Serve these Lobster Cobb Salads immediately, or prep them then cover each plate with clear wrap.  Reserve the dressing in a container and chill both dressing and salads until ready to serve.

 

NOTE: This recipes makes enough for 4 Lobster Cobb Salads, but if you prefer to make only two, cut the recipe in half.

Buon Appetite!

GO AHEAD and PIN !!  … and SHARE!!   thanks again!!

You may follow along below, or jump down to the bottom of the post for the full “printable” recipe card.

 

In a large pot with boiling water (approx. 1/4 filled with water). Add the lobsters, cover and steam for about 15 to 18 minutes.

In the meantime, begin make the dressing. In a separate medium bowl, add the mustard, oregano, garlic, sweet onion, Worcestershire and balsamic and whisk until well combined.
Slowly drizzle the olive oil while whisking continuously until the vinaigrette infuses.
Season with salt and pepper to taste. Divide salad dressing into 4 small ramekins. Set them aside.

Remove the lobsters and transfer to a bowl of cold water with ice cubes to cool quickly.

Once lobsters are completely cooled, remove from water and crack shells to remove the meat. Cut the tails in half. Then cut the lobster meat into bite-sized pieces. Then divide the lobster meat into four equal portions.

On 4 plates, arrange a quarter of the lettuce on each plate and arrange from left to right in organized rows starting with tomatoes, crumbled goat cheese, lobster meat, eggs slices (one entire egg on each plate) and 2 slices of avocado, and finally add crumbled bacon.

Serve each salad with its own ramekin filled with the balsamic Dijon mustard vinaigrette on the side.  Serves 4.

2sistersrecipes.com

Easy Lobster Cobb Salad

Lobster Cobb Salad
Author: 
Recipe type: Protein Salad / Lunch/ Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lobster Cobb Salad ~ is made with a lovely display of lettuce, tomatoes, bacon, hard boiled eggs, sliced avocados, crumbled goat cheese and fresh steamed lobster! Served with a sweet and savory Dijon mustard and balsamic dressing. Lobster Cobb Salad always turns out perfect every time!
Ingredients
Salad Dressing:
  • 2 Tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • 2 Tbsp. minced sweet onion
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. dried oregano
  • ¼ cup balsamic vinegar
  • ½ cup extra-virgin olive oil
  • salt and fresh cracked pepper to taste
COBB SALAD:
  • 2 ( 1+1/4 pounds each) Live Maine lobsters
  • 2 hearts Romaine lettuce- washed, spin dried, chopped
  • 1 pint cherry tomatoes, cut in halves
  • 4 ounce crumbled Goat cheese
  • 1 large avocado, sliced into 8 slices
  • 8 slices lean bacon, cooked and crumbled
  • 4 hard-boiled eggs, sliced into quarters
Instructions
  1. In a large pot with boiling water (approx. ¼ filled with water). Add the lobsters, cover and steam for about 15 to 18 minutes.
  2. In the meantime, make the dressing. Using a medium size bowl, add the mustard, oregano, garlic powder, sweet onion, Worcestershire and balsamic and whisk until well combined.
  3. Slowly drizzle the olive oil while whisking continuously until the vinaigrette infuses. Season with salt and pepper to taste.
  4. Divide salad dressing into 4 small ramekins. Set them aside.
  5. Remove the lobsters and transfer to a bowl of cold water with ice cubes to cool quickly.
  6. Once lobsters are completely cooled, remove from water and crack shells to remove the meat. Cut the tails in half. Then cut the lobster meat into bite-sized pieces. Then divide the lobster meat into four equal portions.
  7. On 4 plates, arrange a quarter of the lettuce on each plate and arrange from left to right in organized rows starting with tomatoes, crumbled goat cheese, lobster meat, eggs slices (one entire egg on each plate) and 2 slices of avocado, and finally add crumbled bacon.
  8. Serve each salad with its own ramekin filled with the balsamic Dijon mustard vinaigrette on the side.
  9. Serves 4

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13 Comments

  • Reply
    Tricia @ Saving room for dessert
    September 3, 2013 at 4:54 pm

    This is a beautiful salad. I love Cobb salads but would have never thought to put lobster in this dish. I've never cooked a live lobster – I know – I need to!

    • Reply
      annaliz
      September 4, 2013 at 10:45 pm

      Tricia , its so easy to cook a lobster, I use to be intimidated about cooking one years ago, but the King in my house showed me how to do it!

  • Reply
    Mary Callan
    September 4, 2013 at 1:27 am

    this looks out of this world delicious!! unfortunately I'm too much of a wimp to cook a lobster – although this is very tempting!
    Mary x

    • Reply
      annaliz
      September 4, 2013 at 10:48 pm

      Mary , go for it! Its really nothing to do but put them into a pot of boiling water and that's it. Then crack open their shells. You have to try it once, I promise you will be very surprised. xxoo

  • Reply
    Dan from Platter Talk
    September 4, 2013 at 1:36 am

    Nice job, Ladies!! This looks amazing and almost exotic. It made me think, "I want to be their brother!" Great job!

    • Reply
      annaliz
      September 4, 2013 at 10:49 pm

      Dan you are so funny! I never heard of anyone describing a Cobb salad as "exotic" but we will take it! Love your enthusiasm!

  • Reply
    Sam @ My Carolina Kitchen
    September 4, 2013 at 12:30 pm

    I love Cobb salads and lobster would only make it better. Your presentation is spectacular. We've been talking about ordering some Maine lobsters for a get-together this fall. Your recipe would make a great addition to the party.
    Sam

  • Reply
    dentistvschef
    September 4, 2013 at 2:05 pm

    What a coinsidence, i just made a lobster with avocado salad too,
    i think i'm gonna posted that later on,
    i think your version is tempting to try too, the crumbled bacon made it even better!

    • Reply
      annaliz
      September 4, 2013 at 10:51 pm

      HI, Thank you for visiting our blog! We will be coming over to your site to see what's cooking by you! Glad you like our version!

  • Reply
    Joanne
    September 5, 2013 at 10:51 am

    This looks so summery! The lobster is such a nice touch!

  • Reply
    Val
    September 6, 2013 at 1:45 pm

    I have never seen a salad look any better!!!

  • Reply
    Roz Corieri Paige
    September 7, 2013 at 6:09 pm

    Brilliant-colored cobbs! My horrible allergy to shellfish, would have me continue to use chicken. It came on during my pregnancy with my son 30 years ago and I have never been able to once taste the infamous SC shrimp and grits. You enjoy our shellfish in SC for me!

    Hugs,
    Roz

    • Reply
      annaliz
      September 7, 2013 at 10:01 pm

      I hear you Roz! My oldest daughter is allergic to shellfish too! I have to tell you I have not tried the SC shrimp and grits yet, but if I do I will let you know how it is. xxoo Anna

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