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.
10ozcooked(chilled lobster meat (yield from 2 – 1-1/2 lb lobsters))
2hard boiled eggs(sliced)
4slicescenter cut bacon(cooked and crumbled)
1/2cupquartered grape tomatoes
1/2cup*cooked corn kernels(from 1 fresh cobb)
For the vinaigrette:
2tbspplus 1 tsp red wine vinegar
2tablespoonschopped red onion
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.
*You can microwave the corn 3 minutes, grill 5 minutes or cook in boiling water for about 5 minutes.