Lobster Cobb Salad

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October 12, 2015

The fresh steamed lobster makes an excellent upgrade of the classic Cobb salad.


1.5 lbs Lobster

1 green lettuce, washed , dried and chopped

1 heirloom tomato, cut to small bites

1 avocado, halved, peeled and sliced

3 slices bacon, cooked until crisp

1 hard-boiled egg, cut to quarters

¼ lbs blue cheese, St Agur


4 tablespoons olive oil

1 tablespoon balsamic vinegar

½ vinegar apple cider vinegar

½ tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon diced shallot

1 teaspoon fresh oregano, leaves

salt and freshly ground black pepper


1Steam the 1.5 lbs lobster for 10 min. Cool it in iced water. Cut the body in half and discard the sand sac from the head and the long sacod dark green roe. Crack the shells and remove the meat. Cut lobster meat to medium size pieces, bite-size.

2To make the dressing combine all the ingredients win a bowl. Mix it well with the olive oil and the vinegar. Season to taste.

3Place the lettuce pieces to a salad serving plate. Add the tomatoes, avocado, lobster pieces, the, crisp bacon, blue cheese and the hard-boiled egg. Drizzle some the dressing, as desired and serve.


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