LOBSTER COBB SALAD RECIPES

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LOBSTER COBB SALAD RECIPE - EPICURIOUS



Lobster Cobb Salad Recipe - Epicurious image

Provided by Chuck Hughes

Cook Time 20 minutes

Yield 6–8 servings

Number Of Ingredients 20

1 head iceberg lettuce, cut in wedges
6 hard-boiled eggs, peeled and sliced
8 slices bacon, cooked until crisp, crumbled
2 cups (500 mL) watercress
2 avocados, halved, pitted, and cubed
2 tomatoes, cubed
Meat from 2 steamed lobsters
Salt and freshly cracked black pepper
1 cup (250 mL) crumbled blue cheese
1 tablespoon (15 mL) red wine vinegar
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) maple syrup
1 garlic clove, minced
Salt and freshly cracked black pepper
2 hard-boiled egg yolks
1/2 cup (125 mL) olive oil
About 2 tablespoons (30 mL) finely chopped fresh chives

Steps:

  • Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
  • In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
  • To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.

LOBSTER COBB SALAD - SKINNYTASTE



Lobster Cobb Salad - Skinnytaste image

Lobster Cobb Salad – a classic Cobb salad with a light summer twist made with corn, avocado, tomatoes and bacon.

Provided by Gina

Categories     Dinner    Lunch    Salad

Total Time 20 minutes

Prep Time 20 minutes

Yield 2

Number Of Ingredients 12

10 oz cooked (chilled lobster meat (yield from 2 – 1-1/2 lb lobsters))
2 cups baby greens
2 ounces avocado (diced)
2 hard boiled eggs (sliced)
4 slices center cut bacon (cooked and crumbled)
1/2 cup quartered grape tomatoes
1/2 cup *cooked corn kernels (from 1 fresh cobb)
1 tsp dijon mustard
4 tsp olive oil
2 tbsp plus 1 tsp red wine vinegar
1/4 teaspoon kosher salt
2 tablespoons chopped red onion

Steps:

  • Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside.
  • Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs, bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.

Nutrition Facts : ServingSize 1 salad, Calories 416 kcal, CarbohydrateContent 8 g, ProteinContent 41 g, FatContent 23 g, SaturatedFatContent 8 g, CholesterolContent 398 mg, SodiumContent 1171 mg, FiberContent 3.5 g, SugarContent 2 g

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