Lunch

Lobster Cobb Salad

May 23, 2023

This salad is richer than all of us. She’s stunning, she’s sophisticated, she is the main character. Order her at a restaurant and you’ll end up paying a small fortune (because she knows her worth). But you know your worth too and you DESERVE this salad because you are also the main character. Great news is you can save some of that small fortune by making this gorgie salad at home!! Your guests will be wowed and they’ll immediately realize how rich, stunning and sophisticated you are (guaranteed) (maybe).

Lobster Cobb Salad

yields :4-6 servings

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Ingredients

For the Salad

1 lb shelled lobster meat
2-3 heads of romaine or gem lettuce, torn into bite size pieces
1⁄4 lb bacon
4 hard boiled eggs, quartered
2 avocados, chopped
1 cup cherry tomatoes, halved
1⁄4 cup chopped scallions
1⁄4 cup sharp cheddar cheese, shaved off the block
fresh tarragon and finely chopped chives for garnish

For the Dressing

1⁄4 cup mayonnaise
1⁄4 cup buttermilk
1 tbsp champagne vinegar
1⁄2 tbsp tarragon
1 tbsp fresh chives
1 garlic clove, finely grated
1⁄2 shallot, finely chopped
1 tsp dijon mustard
a dash of hot sauce

Instructions

To cook the bacon, pre-heat oven to 400°. Line a baking sheet with foil. Transfer bacon to the baking sheet and cook for 15-20 minutes or until your desired doneness. Transfer cooked bacon to a paper towel lined plate to cool. Once cooled, rough chop.
For the eggs, bring a pot of water to a boil and drop your eggs in. Cook for 7.5 minutes for medium boiled. Transfer to an ice bath, then peel and quarter.
Cut the lobster meat into bit size pieces. Leave the claws in tact for presentation purposes. Whisk dressing ingredients together, season with salt and adjust to taste. Toss the lobster meat in a few tbsp of dressing, just enough to coat.
Toss lettuce in a few tbsp of the dressing and flaky salt. Transfer to serving platter and top with lobster salad and remaining toppings. Serve extra dressing on the side. Garnish with more fresh tarragon and chives