Seafood Cobb Recipe

Hard-boil eggs

Place eggs in a small pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and halve lengthwise. Set aside.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then crumble. Reserve a little bacon fat if desired for extra flavor (optional).

Cook shrimp

Pat shrimp dry and toss with 1 tsp olive oil, 0.25 tsp smoked paprika, 0.25 tsp salt, and 0.125 tsp black pepper. Heat a nonstick skillet over medium-high heat. Add shrimp and cook 1.5–2 minutes per side until pink and opaque (total 3–4 minutes). Remove from heat and let cool slightly.

Prepare corn

If using fresh corn, bring a small pot of salted water to a boil and cook corn kernels 2–3 minutes; drain and cool. If using frozen, blanch in boiling water 1 minute then drain. Alternatively, for more flavor, sauté the kernels in the shrimp pan 3–4 minutes until lightly charred.

Slice the avocado just before assembling to prevent browning. Halve cherry tomatoes and thinly slice the onion. Chop or tear the romaine into bite-sized pieces and place on a large platter or divide among plates.

In a small bowl or jar combine 0.25 cup extra-virgin olive oil, 2 tbs sherry vinegar, 1 tbs lemon juice, 1 tsp Dijon, 0.5 tsp minced garlic, 0.5 tsp Worcestershire, 1 tbs minced parsley, 1 tsp minced chives, 0.5 tsp honey (if using), 0.5 tsp kosher salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acidity, or sweetness as desired.

Arrange the chopped romaine in an even layer on a large platter or divide among 4 plates (serves 2–4 depending on portioning).

Neatly arrange the components in rows or sections over the lettuce: place cooked shrimp, jumbo lump crabmeat (gently flaked into bite-sized portions), crumbled bacon, halved eggs, sliced avocado, cherry tomatoes, corn kernels, and thinly sliced onion. Distribute ingredients evenly so each serving gets a bit of everything.

Drizzle the bay vinaigrette over the salad just before serving (about half to all, depending on preference). Alternatively serve vinaigrette on the side. Finish with an extra grind of black pepper and a small pinch of flaky sea salt over the crab and avocado if desired.

Serve immediately so avocado stays fresh and lettuce remains crisp. Leftovers: store dressing separately and keep components chilled; consume within 24 hours for best texture.