Lobster Cobb Salad

A simple way to add a little flair to the classic Cobb salad recipe with tons of flavor and texture.
Course Dinner, Salad
Cuisine American
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4
Calories 399kcal
Author Brianne @ Cupcakes & Kale Chips


  • 4 eggs hard boiled and halved
  • 2 Tablespoons Greek yogurt or mayo
  • 1 teaspoon prepared yellow mustard
  • salt and pepper
  • 2 lobster tails
  • 1/2 tsp olive oil or Marzetti® Garlic & Herb Chardonnay Vineyard Dressing
  • 1 head butter lettuce
  • 1 cup sliced cucumber
  • 1 cup halved or quartered grape tomatoes
  • 1 cup thawed frozen corn drained canned corn, or fresh from cut from the cob
  • 1/2 cup chopped avocado
  • 1/2 cup crumbled blue cheese
  • 8 slices bacon cooked and crumbled


  • In a small bowl, combine the yolks from the hard boiled eggs, Greek yogurt, and 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 lobster tails in half lengthwise and brush each half with 1/2 teaspoon olive oil or 1/2 teaspoon Marzetti® Garlic & Herb Chardonnay Vineyard Dressing. Bake cut side up for about 6-8 minutes or until the internal temperature reaches 145°F. Set aside to cool.
  • Divide the lettuce, cucumbers, tomatoes, corn, avocado, blue cheese, and 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 egg halves and drizzle with Marzetti® Garlic & Herb Chardonnay Vineyard Dressing.


Serving: 1g | Calories: 399kcal | Carbohydrates: 14g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 245mg | Sodium: 746mg | Potassium: 616mg | Fiber: 2g | Sugar: 2g | Vitamin A: 41.3% | Vitamin C: 12.9% | Calcium: 17.1% | Iron: 11.4%