Lobster Cobb Salad
A classic Cobb salad with a light summer twist. If you live on the coast like me and have access to fresh lobster, this salad is a must! If you’re worried about cooking a live lobster, many seafood stores will steam it for you. Crab or shrimp would also make an excellent substitution.
I recently had dinner with my girlfriends at a local waterfront seasonal restaurant that serves up lots of seafood, real palm trees (mind you I live in NY) and even sand to make you feel like you’re away somewhere on a tropical island. We shared a few dishes including a lobster cobb salad which was good but a bit heavy on the dressing, and also included blue cheese. I thought the idea was great so I recreated it, using fresh corn in place of the blue cheese and paired it with a delicious Dijon vinaigrette. The results, outstanding! This is a salad I will be making again this summer for entertaining, it’s huge (1 whole lobster per person), delicious and very filling. You can easily double it and assemble in a large bowl rather than individual plates.
Lobster Cobb Salad
Ingredients
- 10 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
- 2 cups baby greens
- 2 ounces avocado, diced
- 2 hard boiled eggs, sliced
- 4 slices center cut bacon, cooked and crumbled
- 1/2 cup quartered grape tomatoes
- 1/2 cup *cooked corn kernels, from 1 fresh cobb
For the vinaigrette:
- 1 tsp dijon mustard
- 4 tsp olive oil
- 2 tbsp plus 1 tsp red wine vinegar
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped red onion
Instructions
- Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside.
- Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs, bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.
Is the sodium listed per serving? Seems high – can’t figure out where the high sodium is coming from, other than the bacon & the added salt (though one could leave that out) … ?
Wowza. This was an amazing salad. The flavors worked so well together. The dressing is just the pair for the salad and I love the bite of red onion with red wine vinegar. Thanks for the delicious recipe!
Question, living in rural Colorado, Lobster just isn’t an option. Would it be ok to use the imitation you see in the meat dept? I know… personally I kinda like it! lol.
Sure!
Wow! This was so good. I substituted the lobster for crab meat (I purchased from Whole Foods). This was soooooo good!!!! The dressing was easy to make and perfect with the salad. The salad looked so pretty and had amazing flavor. Thanks Gina!
You’re welcome!
This salad was incredibly delicious! I had to substitute shrimp for the lobster because my grocery store didn’t have any. I can’t wait to make it again with lobster! Thanks Gina, your recipes never let us down!!!
Gina another fantastic recipe, as usual! I did not have red wine vinegar so I substituted lemon juice. Also, I used half the amount of olive oil and half the amount of eggs. And being as I am pescetarian I used Smoky tempeh in place of bacon. This was off-the-charts!
Perfection!
I really don’t like mustard, but this salad looks amazing. Any suggestions on how to tweak the dressing?
Hands down one of the best salads I’ve ever had. Thank you, Gina!!!!!
Glad you enjoyed it!
I loved it so much that I made it two nights in a row…and I’m having tonight’s leftovers for lunch tomorrow. 🙂
Made this last night and it was absolutely delicious! Thanks for another fresh and healthy recipe (and for forcing me to learn how to shell my own lobster)!
My one issue with cooking lobster is that as soon as it’s done and shelled, I have to eat it! It would never survive to the salad stage LOL! I may try this with crabmeat, instead, though :)!
One word, SCRUMPTOUS!!! As soon as my hubby and I saw the picture pf this salad we had to have this for dinner! I made it last night and he is still raving about it!!! Thanks again Gina, we eat almost entirely from your recipes and have never been disappointed. ??
How do you steam lobster, or lobster tail? Never did. I don’t have anyplace to get it steamed . Looks delicious.
Looks great. Definitely will be making this. Might substitute shrimp as I live in NC where fresh shrimp is plentiful and affordable. Thank you for all the great Recipies. I have purchased your book for myself and as gifts for several,others. Everyone loves your Recipies!
Would be great with shrimp, thank you so much 🙂
The Fresh Thyme in my area has 4oz Lobster tail on sale!!! Making this!
What can substitute for bacon and still give right “Cobb” taste?
Turkey bacon should be fine.
Also if you’re a pescatarian who doesn’t imbibe in eating pork, chicken or beef there are a lot of vegetarian bacon options in the grocers freezer 🙂
Gina….oh my goodness does this look great! I am always looking for healthy low-carb salads, which this IS! Doesn’t hurt if it has LOBSTER in it. For those who are in the beginning stages of a low carb regimen all they would have to do is forego the corn.
This one’s a keeper!
Sinea ♥
yes, skip the corn and it will still be great 🙂
Looks delicious, but remember true classic combs must be chopped fine–because they were “invented” for a man who had just been to the dentist and had no teeth.
I made this last night….it was amazing! I only had about 5 oz of lobster meat so I substituted the remaining 5 oz with some smoked salmon. This reminded me of a seafood cobb salad I order all the time at my favorite restaurant!
This looks like a lovely light summer salad!
one word….YUM!!!
whats the calorie difference if you use lump crabmeat?
This sounds absolutely delicious!
In the nutritional information you did not list the saturated fat. Oops
correct, people keep using the calculator which gives you the wrong Smart points. The only way to get accurate Smart points is by using WW recipe builder and plugging in all the ingredients as veggies are 0 points.
If I added cheese (I’m pregnant and cheese is delicious), what would fit? Blue cheese doesn’t seem to go with the dressing. Cheddar?
I personally don’t think cheese goes with seafood, but if I were to keep it classic I would use the blue cheese (not sure if you can have that pregnant?)