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.
This recipe makes enough for 4 servings, and if you prefer to make only two, cut the recipe in half.
*You may follow along below 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:
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.