Lobster Cobb Salad Recipe
Fresh picked Maine lobster, romaine hearts, heirloom grape tomatoes, hard boiled egg, crispy slab bacon, avocado, crumbled Gorgonzola and champagne vinaigrette.
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Ingredients
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Salad Base
Lobster and Bacon
Champagne Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
Wash the romaine hearts thoroughly and chop them into bite-sized pieces. Place the chopped romaine in a large salad bowl.
- 2
- 3
Prepare the Eggs
Peel the hard boiled eggs and chop them into quarters. Add the egg quarters to the salad bowl.
Add Lobster and Bacon
- 4
Cook the Bacon
In a skillet, cook the bacon slices over medium heat until crispy. Once cooked, remove them from the skillet, let them cool, and chop into bite-sized pieces. Add the crispy bacon to the salad bowl.
- 5
Add Lobster Meat
Gently fold the fresh picked Maine lobster meat into the salad mixture.
Prepare the Vinaigrette
- 6
Make the Dressing
In a small bowl or jar, combine the champagne vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper. Whisk or shake until the ingredients are well combined and emulsified.
Assemble and Serve
- 7
Combine Salad and Dressing
Drizzle the champagne vinaigrette over the salad and toss gently to combine all ingredients evenly.
- 8
Serve
Divide the salad into serving plates and sprinkle with crumbled Gorgonzola cheese before serving.