Lobster Cobb Salad Recipe
tomato, bacon, egg, avocado, corn, red onion, white cheddar, brown butter croutons, buttermilk ranch
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Ingredients
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Salad Base & Toppings
Brown Butter Croutons
Buttermilk Ranch Dressing
Finishing & Seasoning
Method
Salad Base & Toppings
- 1
Prepare greens
Wash and dry the romaine lettuce and baby spinach thoroughly. Chop romaine into bite-size pieces. Place greens in a large salad bowl and keep chilled while you prepare toppings.
- 2
Cook bacon
In a skillet over medium heat, cook 6 bacon slices until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2" pieces. Reserve 1 tsp of bacon fat for corn (optional).
- 3
- 4
Cook corn
If using fresh corn, simmer or roast 1 ear and cut off kernels to equal about 1 cup. If using frozen, thaw and briefly sauté with 1 tsp reserved bacon fat or a little butter for 1–2 minutes until warmed and slightly charred. Season with a pinch of salt.
- 5
Prepare tomato, onion, avocado, and cheese
Halve cherry tomatoes or dice tomatoes and set aside. Thinly slice 1/4 cup red onion and soak in cold water for 5 minutes to mellow the bite, then drain. Slice avocado just before assembling and toss with 1 tsp lemon juice to prevent browning. Shred or cube 3 oz white cheddar and keep ready.
- 6
Finish lobster
If lobster meat is cold/cooked, pat dry and gently toss with 1 tsp olive oil, 1 tsp lemon juice, a pinch of coarse salt and optional 1/8 tsp smoked paprika. If lobster is raw, poach gently in simmering salted water for 2–3 minutes until opaque, then chill and cool before using. Keep lobster chilled until assembly.
Brown Butter Croutons
- 7
Make brown butter and toss croutons
Heat a skillet over medium heat. Add 4 tbsp unsalted butter and cook, swirling occasionally, until the butter foams and turns golden-brown and nutty-smelling, about 3–5 minutes (watch carefully to avoid burning). Remove from heat and stir in 1 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper.
- 8
Bake croutons
Place 3 cups cubed bread in a mixing bowl. Pour the warm brown butter-garlic mixture over the bread and toss until evenly coated. Spread cubes on a baking sheet in a single layer and bake in a preheated 375°F (190°C) oven for 10–12 minutes, turning halfway, until crisp and golden. Cool slightly before using.
Buttermilk Ranch Dressing
- 9
Make dressing
In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth. Add 2 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp chopped dill (optional), 1/2 tsp minced garlic, 1 tsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thickness: add more buttermilk to thin or a little more mayonnaise/sour cream to thicken. Chill at least 15 minutes to let flavors meld.
Assembly & Finish
- 10
- 11
- 12
Serve
Serve buttermilk ranch on the side or lightly drizzle over the salad at service. Toss lightly at the table if guests prefer mixed salad. Offer lemon wedges alongside.