When lettuce, tomatoes and lobsters are all at their peak, signals to me that it’s a perfect time to make this Lobster Cobb salad.
Serve with an easy Dijon-balsamic vinaigrette and you have a delicious seafood meal you’ll want to make 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 in the end it’s all worth it.
When you calculate the total grocery bill for this dish, (depends on the cost of lobster) it can amount to a total cost of about $6.00 to $11.80 for each Cobb salad, that will serve a family of 4. 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 15 minutes.
Usually, Cobb salads recipes calls for chicken, I however opted for lobster. You could say I was in the mood for a Cobb salad, but making this classic salad, one with lobster truly turned out to be fabulous summer dinner.
A large Cobb salad is all you need to make for entire dinner. No need to serve anything else. It is surprisingly filling, satisfying and truly delicious!
This recipes calls for 4 lobster Cobb salads, but if you prefer to make only two, cut the recipe in half.
Summer is not over yet! In fact, it’s officially over on September 22nd, so I can still wear white pants, white sandals and cook a few more summer meals for everyone to enjoy, at least for now!
Lobster Cobb Salad
- 2 Tbsp. Dijon mustard
- 1 tsp. garlic powder
- 2 Tbsp. minced sweet onion
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. dried oregano
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- salt and fresh cracked pepper to taste
- 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
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 bow, l 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.