Lobster Cobb Salad
Our 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 and balsamic dressing. It’s totally fresh tasting and fun to eat! This lobster cobb salad will always turn out perfect every time!
Lobster Cobb Salad is a satisfying salad and one you can make with a few easy steps.
It’s still summertime for a few more weeks. So, why not splurge?
Summertime is when lettuce, tomatoes, and lobsters are all at their peak. And it always signals to me that it’s the perfect time to make our favorite Lobster Cobb Salad!
No need for any special occasion. However, this cobb salad is a fancy way to “dress to impress” for your family, friends, or just yourself!
It’s so filling and delicious! You’ll want to make this easy lobster cobb salad at least once every year.
Where can we find “live” lobsters?
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, which can run anywhere from $36.00 to $48.00 (or more) per person.
That’s a deal! 😉
How To Make Lobster Cobb Salad…
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!
Next, slice the hard-boiled eggs, tomatoes, and avocado, then crumble the cooked bacon.
I placed all the dishes on the counter and began to assemble the salads. This was the fun part!
Make the dressing! Then chill both the salads and dressing before serving.
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!
This 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.
This recipe calls for 2 lobsters, which makes enough for 4 cobb salad servings. If you prefer to make only two, cut the recipe in half.
*Follow along with our step-by-step instructions, or jump down to the bottom of the post for the full recipe card.
How to Cook the Lobsters?
1. 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.
2. In the meantime, begin to 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.
3. Divide salad dressing into 4 small ramekins. Set them aside.
4. Remove the lobsters and transfer them to a bowl of cold water with ice cubes to cool quickly.
5. Once lobsters are completely cooled, remove them 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.
6. Using 4 serving plates: arrange a quarter of the lettuce on each plate. Then 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.
QUICK TIP! Here is where you can prepare the entire cobb salad, cover with clear wrap, and refrigerate before serving.
7. Serve each salad with its own ramekin filled with the balsamic Dijon mustard vinaigrette on the side.
MORE TASTY SEAFOOD RECIPES!
Easy Italian Shrimp Salad
12 Easy Seafood Recipes
Shrimp and Lobster Sauce
Baked Salmon with Dijon Basil Pesto
Fresh Cod Fish Salad
Little Neck Clams in Wine and Garlic Broth
Finally, additional recipes for Lobster!
How To Clean and Prepare Lobster Tails
BEST Lobster Sauce
Spaghetti with Lobster Tails Sauce
Summer Lobster or Shrimp Rolls
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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
- 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 (16-ounces) cherry tomatoes, cut in halves
- 4-ounces 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, make the dressing. In a separate medium bowl, 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 them 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
Yield:4 Lobster Cobb Salads
Serving Size:1 Cobb Salad
Amount Per Serving: Calories: 423Total Fat: 27.4gCarbohydrates: 14.5gFiber: 5.8gSugar: 6.3gProtein: 30.9g
… Thanks for PINNING!
|Serving size: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 27.4g||35%|
|Saturated Fat 10.9g||54%|
|Total Carbohydrate 14.5g||5%|
|Dietary Fiber 5.8g||21%|
|Total Sugars 6.3g|
|Vitamin D 15mcg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition|
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!
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
I have never seen a salad look any better!!!
This looks so summery! The lobster is such a nice touch!
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!
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!
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.
Nice job, Ladies!! This looks amazing and almost exotic. It made me think, "I want to be their brother!" Great job!
Dan you are so funny! I never heard of anyone describing a Cobb salad as "exotic" but we will take it! Love your enthusiasm!
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 , 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
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!
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!