Save
This vibrant lobster Cobb mix puts a fun spin on a timeless classic. It blends rich seafood with crunchy fresh veggies and smooth creamy bits for a satisfying bite. It’s quick to prep, making it great for a light lunch or an easy, impressive dinner.
I whipped this salad up for a summer get-together and was blown away by how the lobster lifted the classic Cobb. It quickly became my favorite for both special meals and casual dining.
Needed Ingredients
- Cooked lobster meat: the star here. Use fresh or good frozen for best taste and texture
- Romaine lettuce: crisp green base pick leaves that are firm and bright
- Ripe avocado: adds smooth richness pick one that yields slightly when pressed gently
- Hard-boiled eggs: bring protein and creamy texture make sure the yolks are firm but not dry
- Cherry tomatoes: juicy little bursts of sweetness choose firm, deep red ones
- Blue cheese crumbles: for sharp, tangy flavor pick creamy, high-quality blue
- Cooked bacon: smoky crispness freshly cooked and crumbled tastes best
- Red onion: adds a sharp kick dice finely so it doesn’t overpower
- Olive oil: makes the dressing smooth and fruity pick extra virgin for flavor
- Red wine vinegar: brings brightness use a mellow kind for balance
- Salt and black pepper: essential seasonings for the dressing
Step-by-Step Instructions
- Get Greens Ready:
- Throw chopped romaine into a big bowl and spread it out so it makes a fresh, crunchy base for everything else.
- Top It Off:
- Neatly place lobster, diced avocado, sliced eggs, halved tomatoes, blue cheese, bacon bits, and finely chopped onion all over the greens for a colorful look.
- Whip Up Dressing:
- Mix olive oil, red wine vinegar, salt, and pepper in a small bowl, whisking until smooth. This bright dressing will balance the lobster and creamy bits.
- Dress & Serve:
- Pour dressing over the salad just before serving to keep it fresh. Toss lightly if you want or leave it arranged for a fancy touch. Eat right away while it’s chilled and crisp.
Making this salad always reminds me of long summer evenings by the shore sharing fresh seafood with friends.
Tips for Keeping Fresh
Keep lobster, greens, and dressing separate so everything stays crisp. Store lobster in an airtight container in the fridge. Wrap the lettuce in damp paper towels inside a container to keep moisture right. Whip up the dressing just before you serve to avoid soggy leaves. Leftovers hold up for about 24 hours but taste best fresh.
Swaps and Twists
Switch blue cheese for feta or goat cheese if you want something milder but still creamy. Use shrimp or crab instead of lobster if it’s tricky to find. Try kale or mixed greens instead of romaine to change up the texture and nutrients. Toss in some toasted pecans or walnuts for a crunchy, flavorful kick.
Best Things to Go With It
This lobster Cobb works well with a cold glass of Sauvignon Blanc or light Chardonnay to lift the fresh seafood flavors. Add crusty artisan bread or garlic baguette slices on the side for a filling meal. A chilled sparkling water with lemon or cucumber water is great too for warm weather.
This lobster Cobb is fresh and flavorful anytime you want. Enjoy the tasty mix of ingredients every time you make it.
Frequently Asked Cooking Questions
- → Can I use frozen lobster meat instead of fresh?
Yes, just thaw it well and drain so the salad doesn't get watery.
- → What is the best way to cook lobster for this salad?
Boil or steam it until it’s just done to keep the meat tender and juicy.
- → Can I substitute blue cheese with another cheese?
Sure, feta or goat cheese work great for a creamy tang that matches the other flavors.
- → How should the dressing be prepared?
Mix olive oil with red wine vinegar, add salt and pepper, and whisk till it’s smooth and well combined.
- → Is it better to toss the salad or serve arranged?
You can do both: laying it out looks nice, but mixing it blends the flavors better before serving.