Lobster Cobb Salad

6 Freestyle Points 416 Calories 36
5 from 1 vote
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Lobster Cobb Salad – a classic Cobb salad with a light summer twist.

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.

Lobster Cobb Salad – a classic Cobb salad with a light summer twist.

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 – a classic Cobb salad with a light summer twist.

More Lobster Recipes:

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.
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5 from 1 vote
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Lobster Cobb Salad

6
Freestyle Points
416
Calories
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
Yield: 2 servings
COURSE: Dinner, Lunch, Salad
CUISINE: American
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.

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.

Notes

*You can microwave the corn 3 minutes, grill 5 minutes or cook in boiling water for about 5 minutes.

Nutrition

Serving: 1salad, Calories: 416kcal, Carbohydrates: 8g, Protein: 41g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 398mg, Sodium: 1171mg, Fiber: 3.5g, Sugar: 2g
Freestyle Points: 6
Points +: 10
10 PP 6 SP 9 SP Avocado Obsessed Dinner Recipes High Protein Lenten Friendly Recipes Lunch Recipes Salad Seafood Recipes Summer
posted June 6, 2017 by Gina
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