Lobster Cobb Salad
Lobster Cobb Salad. Summer is all about two things…lobster and refreshing salads. And this salad is the perfect Cobb but elevated to make it even more decadent and delicious with the lobster. Grilled romaine, bacon, avocado, tomatoes, soft boiled eggs, scallions, chives, feta, chipotle mayo dressing…alllll just so good with the lobster !!
We are always looking for new and delicious ways to use lobster meat in our recipes in the summer. Whenever we can get lobster we do…because its a summer staple. Since we always do lobster rolls…and don’t get me wrong we love them…were changing it up with this salad that is also to die for.
Cobb salad is good, but adding the lobster meat is the perfect summery addition that makes its even more fancy and a little more decadent for a salad. But it’s still super refreshing. All the ingredients are plated on grilled romaine which gives it a charred flavor from the grill. It’s topped with cherry tomatoes, avocado, bacon, the lobster meat, lots of chives and scallions, basil, and crumbled feta.
And my favorite part of this whole salad has got to be the dressing. It’s a lemony chipotle mayo and it’s the perfect combination of sweet, spicy, and citrusy. We saved some extra on the side too so we could dunk the lobster meat in for extra saucy goodness. Because you guys know I am all about my sauces.
The weather has been so nice down the shore lately which is making for the perfect vibes for all these summery dishes. This lobster Cobb salad is perfect for pairing with a cocktail or wine and eating on the deck. We are absolutely obsessed with this one for summer !!
Ingredients
For the Chipotle Mayo Dressing
1/2 cup mayonnaise
2 tablespoons chipotle puree
2 teaspoons dijon mustard
juice of 1 lemon
1/4 cup olive oil
salt and pepper
For the Salad
2 (1 1/2 pound) fresh steamed lobsters; meat removed and cut into chunks
2 heads romaine lettuce; sliced in half lengthwise
2 tablespoons olive oil
salt and pepper
1 1/2 cups cherry tomatoes; halved
1/4 cup chopped fresh basil
2 tablespoons thinly sliced scallions
1/4 cup chopped chives
1 avocado; diced
1/2 pound cooked bacon; crumbled
4 soft boiled eggs
1/2 cup crumbled feta
Directions
Make the dressing. In a small bowl, whisk the mayonnaise, chipotle puree, dijon mustard, lemon juice, and olive oil. Season with salt and pepper.
Drizzle the cut side of the romaine with the olive oil and sprinkle with salt and pepper. Heat the grill on medium-high heat. Grill the romaine, cut side down, for 2 - 3 minutes or until charred.
Place the romaine on a serving dish. Top with the lobster, tomatoes, basil, scallions, chives, avocado, bacon, soft boiled eggs, and feta. Drizzle with the chipotle mayo dressing and serve.
