Lobster Cobb Salad
A simple way to add a little flair to the classic Cobb salad recipe with tons of flavor and texture.
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
- 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%