Lobster Cobb Salad Recipe

Prepare lettuce and vegetables

Rinse the romaine well, spin or pat dry, then chop into bite-sized pieces. Place the chopped romaine in a large shallow bowl or on a platter. Halve the cherry tomatoes and scatter them over the lettuce. If using fresh corn, quickly blanch the kernels (see next) before adding; if using cooked or thawed corn, scatter 1 cup evenly over the lettuce.

If blanching fresh corn (optional)

Bring a small pot of salted water to a boil. Add corn kernels and cook 1 minute until bright. Drain and shock in ice water to stop cooking, then drain and add to the salad base.

Prepare lobster

If lobster is chilled and pre-cooked, gently pat dry and cut into large bite-sized chunks (approximately 1-inch pieces). If you have live lobster or raw tails, poach tails in simmering salted water for 6–8 minutes until opaque, then cool before removing meat and cutting into chunks. Toss lobster chunks with a light squeeze of lemon and a pinch of salt to brighten.

Cook bacon and eggs

Cook bacon until crisp in a skillet or in the oven at 400°F (200°C) for 12–18 minutes. Drain on paper towels, then chop into bite-sized pieces. Prepare 3 large hard-cooked eggs (simmer eggs 9–11 minutes in gently boiling water), cool in ice water, peel and quarter.

Assemble protein on salad

Arrange lobster chunks, chopped bacon and quartered eggs in rows or clusters over the romaine and vegetables so each diner can see the components (traditional Cobb presentation).

Sprinkle the crumbled blue cheese evenly over the salad. Scatter the snipped chives for color and a mild onion note. Tuck lemon wedges around the platter for optional squeezing at the table.

Make vinaigrette

In a small bowl or jar combine the red wine vinegar, minced shallot, Dijon mustard, honey, sea salt and black pepper. Whisk or shake briefly until combined. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning—add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Dress and serve

Just before serving, drizzle about half of the vinaigrette (roughly 2 tbs) evenly over the salad to lightly dress the lettuce and toppings. Toss gently if you prefer the ingredients mixed, or leave arranged and serve additional vinaigrette on the side. Serve immediately with lemon wedges available for squeezing over lobster.