Lobster Cobb Salad
Lobster Cobb Salad recipe is a sophisticated, yet simple twist on the classic that adds a fresh, summery flair to this salad. Sweet, tender lobster tail brings a bit of luxury to the fresh greens and veggies, smoky bacon, rich avocado, tangy blue cheese, and a deviled egg for extra flavor. Experience a restaurant-worthy meal any time you like!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Did you ever go to a restaurant, one that maybe you weren’t even super excited about visiting, but it just happened to be there and convenient? Maybe you were in the mall during the holiday season and everyone was getting tired and cranky and hungry, and there was no wait, so you just went?
So you go, you look at the menu, your order something, you start to mindlessly stab at it with your fork, and then all of a sudden it’s like choirs of angels are singing and a light shines down upon you, and you no longer hear the noise or see the chaos around you. That’s what happened when I first tried Lobster Cobb Salad.
Cobb Salad Gets an Upgrade With Lobster Tails
I spent months daydreaming about that meal, so I had to recreate it at home. And you do too! Here’s why…
- A classic upgraded. Traditional Cobb Salad is already so good with the combination of bacon, avocado, blue cheese, and more. This version adds summery vibes and something a little extra by adding lobster. For something special, I often like to use a deviled egg in place of plain hard-boiled eggs to give it all a little more zip.
- Luxury made approachable. While lobster isn’t exactly cheap, stretching a couple of lobster tails between four salads, then adding other ingredients that fill me up, makes an elegant meal a little less extravagant.
- Simple to prepare. Would you believe this restaurant-worthy salad is also incredibly easy to make? Brush your lobster tails with a little of the vinaigrette salad dressing for flavor and pop them in the oven while you assemble the rest of the salad.
Recipe Ingredients
Here’s a quick rundown of all the tasty components of this flavorful Lobster Cobb Salad. You’ll find the full amounts and step-by-step instructions in the recipe card further down in the post.
- Butter lettuce. Or another leafy green like Boston or Bibb lettuce.
- Grape or cherry tomatoes.
- Cucumbers. Sliced or chopped. I prefer to peel mine, but that’s up to you.
- Corn. Drained from a can, thawed from frozen, or cut fresh from the cob. If you want a little char flavor, try grilling it or cooking up air fryer corn on the cob.
- Avocado.
- Lobster Tails.
- Bacon. Choose your preferred method for how to cook bacon, get it nice and crispy, and crumble it.
- Blue cheese. If you are gluten free, blue cheese used to be a concern as it was made with yeast that was grown on bread. This is typically not the case anymore, but if you are sensitive to it, you can always substitute crumbled goat cheese. Omit or use a vegan cheese to make it dairy-free.
- Deviled eggs. Stick with the classic hard boiled egg or swap it out for these Greek yogurt deviled eggs (the directions are included in the recipe card) or your favorite deviled egg recipe.
- Salad dressing. You can use a store-bought or homemade Italian Dressing, a Garlic and Herb Vinaigrette or classic Red Wine Vinaigrette.
Tips and Variations
- Don’t overcook the lobster. This can make it tough and chewy. You just want to reach an internal temperature of 145°F.
- Cut the carbs. Cobb salad typically does not contain corn. However, it is in this recipe to give it a bit more summery flavor. You can omit it if you would like to keep it a lower carb option.
- Swap the lobster. A more budget-friendly seafood option is to use shrimp. Or if someone doesn’t like or is allergic to shellfish, make a more traditional chicken Cobb salad with lemon herb grilled chicken or leftover rotisserie chicken.
- Storing leftovers. While this salad is best eaten fresh, you can store it in the refrigerator in an airtight container for a day or two. I’d recommend storing it before adding the dressing, and then pouring the dressing over right before serving.
Make it a Meal
I find this salad to be quite filling on its own, but sometimes I want to add a little something extra on the side. Here are some of my favorite sides to serve with Lobster Cobb Salad.
- Gluten Free Corn Bread
- Foil Pack Potatoes
- Cauliflower Tots
- Spinach Artichoke Quinoa Bites
- Herbes de Provence Baked Sweet Potato Fries
More Salad Recipes
Lobster Cobb Salad
Ingredients
- 4 large eggs , hard boiled and halved
- 2 Tablespoons Greek yogurt or mayo
- 1 teaspoon yellow mustard
- salt and pepper
- 2 medium lobster tails (5-7 oz.)
- 1/2 teaspoon olive oil or a garlic and herb or champagne vinaigrette salad dressing
- 1 head butter lettuce
- 1 cup sliced cucumber
- 1 cup halved or quartered grape tomatoes
- 1 cup corn kernels , thawed from frozen, drained canned corn, or fresh from cut from the cob
- 1 medium avocado , chopped
- 1/2 cup crumbled blue cheese
- 8 slices bacon , cooked and crumbled
- 8 Tablespoons store bought or homemade garlic and herb or red wine vinaigrette salad dressing , or to taste
Instructions
- In a small bowl, combine the yolks from the 4 large eggs that have been hard boiled with 2 Tablespoons Greek yogurt and 1 teaspoon yellow mustard. Stir until creamy, breaking up yolks with a fork. Season to taste with salt and pepper, and spoon the yolk mixture into the halved egg whites. Store in the refrigerator until needed.
- Preheat your oven to 450°F.
- Cut 2 medium lobster tails in half lengthwise and brush each half with 1/2 teaspoon olive oil or 1/2 teaspoon vinaigrette salad dressing and season with salt and pepper. Place on a sheet pan and bake cut side up for about 6-8 minutes or until the internal temperature reaches 145°F. Set aside to cool.
- Divide 1 head butter lettuce, 1 cup sliced cucumber, 1 cup halved or quartered grape tomatoes, 1 cup corn kernels, 1 medium avocado, 1/2 cup crumbled blue cheese, and 8 slices bacon between four bowls.
- Remove the lobster from the shells, cut each half of a lobster tail into chunks and top each salad with the meat from half of a lobster tail.
- Top each salad with two hard boiled or deviled egg halves and drizzle with 8 Tablespoons store bought or homemade garlic and herb or red wine vinaigrette salad dressing, about 2 Tablespoons on each salad.
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What size tails did you use?
I use 4 oz. tails, but you could use as much or as little as you like!
This dish looks absolutely amazing! Lobster is a nice touch to cobb salad; the combination sounds so delicious! These pictures are enough to lure anyone into trying this! Nicely done! Thanks for sharing!
My husband loves a big salad especially if it involves seafood. He would go nuts over this one. Thanks for linking up with Delicious Dishes Recipe Party!
I eat salad 5/7 days day s a week. I have to make this to change things up so I don’t get to bored as i often do. yum!!
Girl, I am all about that! Get in my belly.
Ha, enjoy! It’s so good!
Love salads like this…so special and makes a great meal.
Absolutely! This one is so satisfying!