A Cobb salad made with bacon, lettuce, tomatoes, hard-boiled eggs, avocado and goat cheese along with fresh boiled lobster is the makeup for this fantastic salad.
Serve with an easy Dijon-balsamic vinaigrette and you have a delicious seafood meal you'll want to make at least once every year.
When you calculate the total grocery bill for this dish, (depends on the cost of lobster) it can amount to a total cost of about $6.00 to $11.80 for each Cobb salad, that will serve a family of 4. That's pretty cheap compared to ordering this salad in most restaurants.
Ideally, live lobsters should be cooked the day they are purchased. I think it's relatively easy to cook lobsters. All you have to do is place them into a pot of boiling water and steam them for about 15 minutes.
Most of the work is in cracking the lobster shells and removing the meat. Once the meat is pulled from their shells, the rest is relatively easy!
I sliced the eggs, tomatoes and avocado, then crumbled the cooked bacon. I placed all the dishes on the counter and began to assemble the salad.
This recipes calls for 4 lobster Cobb salads, but if you prefer to make only two, cut the recipe in half.
Lobster Cobb Salad
- 2 Tbsp. Dijon mustard
- 1 tsp. garlic powder
- 2 Tbsp. minced sweet onion
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. dried oregano
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- salt and fresh cracked pepper to taste
- 2 ( 1+1/4 pounds each) Live Maine lobsters
- 2 hearts Romaine lettuce- washed, spin dried, chopped
- 1 pint cherry tomatoes, cut in halves
- 4 ounce crumbled Goat cheese
- 1 large avocado, sliced into 8 slices
- 8 slices lean bacon, cooked and crumbled
- 4 hard-boiled eggs, sliced into quarters
In a large pot with boiling water (approx. 1/4 filled with water). Add the lobsters, cover and steam for about 15 to 18 minutes.
In the meantime, begin make the dressing. In a separate medium bow, l add the mustard, oregano, garlic, sweet onion, Worcestershire and balsamic and whisk until well combined.
Slowly drizzle the olive oil while whisking continuously until the vinaigrette infuses.
Season with salt and pepper to taste. Divide salad dressing into 4 small ramekins. Set them aside.
Remove the lobsters and transfer to a bowl of cold water with ice cubes to cool quickly.
Once lobsters are completely cooled, remove from water and crack shells to remove the meat. Cut the tails in half. Then cut the lobster meat into bite-sized pieces. Then divide the lobster meat into four equal portions.
On 4 plates, arrange a quarter of the lettuce on each plate and arrange from left to right in organized rows starting with tomatoes, crumbled goat cheese, lobster meat, eggs slices (one entire egg on each plate) and 2 slices of avocado, and finally add crumbled bacon.
Serve each salad with its own ramekin filled with the balsamic Dijon mustard vinaigrette on the side.