Description
Ina Garten’s Lobster Cobb Salad is a sophisticated version of the traditional Cobb salad, replacing the usual chicken with tender lobster meat. The salad includes crisp lettuce, ripe tomatoes, creamy avocado, hard-boiled eggs, and crispy bacon, all topped with a delicious homemade vinaigrette. The lobster adds a touch of luxury, making this salad a standout dish for any occasion.
Ingredients
Scale
- 2 lobsters, cooked and meat removed (about 2 cups)
- 8 cups mixed greens (such as romaine, arugula, and watercress)
- 1 cup cherry tomatoes, halved
- 2 avocados, diced
- 4 hard-boiled eggs, quartered
- 6 slices turkey bacon, cooked and crumbled
- 1/2 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh chives, chopped
For the Dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Lobster: If not already cooked, boil the lobsters in salted water for about 8-10 minutes, until the shells are bright red and the meat is opaque. Let cool, then remove the meat from the shells and cut it into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the red wine vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper. Slowly drizzle in the olive oil while whisking to create a smooth, emulsified dressing.
- Assemble the Salad Base: On a large platter or individual plates, arrange the mixed greens as the base of the salad.
- Add the Toppings: Arrange the lobster meat, cherry tomatoes, avocado, hard-boiled eggs, bacon, blue cheese, and red onion on top of the greens. Scatter the chopped chives over the salad.
- Dress the Salad: Drizzle the salad with the prepared dressing just before serving. Toss gently if desired, or leave as is for a beautiful presentation.
- Serve and Enjoy: Serve the Lobster Cobb Salad immediately, accompanied by crusty bread or as part of a larger meal.