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.
Yield: 2 servings
5 from 1 vote

Lobster Cobb Salad

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
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