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Ingredients
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Salad Base
Lobster
Blue Cheese Crumble
Ranch Dressing
Finishing
Method
Ranch Dressing
- 1
Make the ranch
In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth. Stir in 1 tsp chopped fresh dill, 1 tsp chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill in refrigerator while assembling salad (at least 15 minutes).
Lobster
- 2
Warm and season lobster
If using refrigerated cooked lobster meat, pat it dry with paper towels. Heat 1 tablespoon unsalted butter in a small skillet over medium heat until foaming. Add lobster meat and sauté just until warmed through, about 1–2 minutes (do not overcook). Remove from heat. Stir in 1 teaspoon fresh lemon juice, 1 teaspoon minced chives, 1 teaspoon salt and 1/2 teaspoon black pepper; toss gently to coat. Set aside to cool slightly.
Salad Assembly
- 3
Prepare greens and components
Wash and dry romaine and baby spinach. Roughly chop romaine and combine with baby spinach in a large bowl or arrange on a platter. Halve the cherry tomatoes. Chop cooked bacon into bite‑size pieces if not already chopped. Peel and quarter the hard‑boiled eggs. Peel, pit and slice the avocado into wedges; toss avocado slices lightly with a squeeze of lemon to prevent browning.
- 4
Assemble the Lobster Cobb
Arrange the romaine/spinach bed and create rows or sections of the remaining components: place warmed lobster meat in one row, avocado slices in another, cherry tomatoes, chopped bacon, hard‑boiled egg quarters and sprinkle scallions over the salad. Crumble 3 oz blue cheese evenly over the top.
- 5
Dress and finish
Either drizzle ranch dressing over the whole salad (about 1/3–1/2 cup) or serve it on the side. If desired, drizzle 1 teaspoon olive oil over the lobster row and finish with extra cracked black pepper. Serve with lemon wedges to squeeze over the lobster and avocado.
Serve
- 6
Serve immediately while lobster is still slightly warm. Toss portions just before eating if dressing is added to the whole salad, or let diners add their own dressing.