Chilled Maine Lobster Cobb Recipe

Prepare lobster

If using pre-cooked lobster, ensure meat is chilled. Chop lobster meat into 1/2-inch pieces from tails and claws; reserve in refrigerator until assembly. If using live lobster, steam or boil 1.25 lb total meat equivalent (roughly 2 small lobsters), cool in an ice bath, then remove meat and chop.

Prepare salad components

Wash and dry mixed salad greens thoroughly. Halve cherry tomatoes, peel, pit and dice avocados and toss gently with a teaspoon of lemon juice to slow browning. Seed the cucumber if desired and slice thinly. Quarter the hard-cooked eggs and keep chilled. Cook bacon until crisp, drain on paper towel and crumble.

Arrange the greens on a large chilled platter or individual plates in an even layer, leaving space for other components to be placed in sections (classic Cobb style) or tossed later if preferred.

Make z'houg

In a food processor or blender, combine cilantro, parsley, mint, garlic, and the green chile (remove seeds for milder heat). Pulse until finely chopped. With the motor running, stream in 1/2 cup olive oil until emulsified. Add lemon juice, cumin, 3/4 tsp sea salt, and 2 tablespoons cold water to loosen and blend. Taste and adjust salt or lemon. Z'houg should be a bright, loose herb sauce — refrigerate until assembly. (Yield: ~3/4 cup.)

Make the vinaigrette

In a small bowl whisk together red wine vinegar and Dijon. Slowly whisk in 3 tablespoons olive oil until emulsified. Stir in lemon zest, kosher salt and black pepper. Taste and adjust seasoning.

Dress lobster

Toss the chopped lobster gently with 1–2 tablespoons of the vinaigrette to lightly coat and season. Keep chilled.

Assemble the Cobb

On the platter of greens, arrange the dressed lobster in a central band or a dedicated section. In adjacent rows or sections place diced avocado, halved tomatoes, cucumber slices, quartered eggs, and crumbled bacon. Drizzle sparingly with additional vinaigrette if desired.

Finish with z'houg and garnish

Spoon small dollops (about 1/2–1 teaspoon each) of z'houg across the lobster and a few on the avocado and tomatoes for bursts of herb-chile flavor. Alternatively, thin the z'houg with a teaspoon of olive oil and drizzle lightly. Scatter microgreens or chives over the salad. Serve chilled with lemon wedges on the side.

Ensure each component (lobster, avocado, tomatoes, eggs, bacon, cucumber, greens) is represented on the platter for a classic Cobb experience. Keep chilled and serve within 1–2 hours for best texture.