Lobster cobb salad is far from average. Cobb salad is a classic, but the addition of lobster transitions it to elegances. This salad is tasty, satisfying, and again far from ordinary.
Memory Lane…
I remember the first time I ever had a lobster cobb salad. It was not that long ago… Let me paint the picture. The year was 2017, I was having a late lunch at City Perch with my mother. I believe it was our first time dining at this restaurant, so we wanted to try a few items. And their lobster cobb salad was one of those items. Unfortunately this option is no longer available on their menu. But they do still offer the salad with the following protein options: steak, shrimp, salmon, and chicken.
Any who the salad was amazing. So amazing I repeatedly order it for years to come. Unlike other cobb salads, this salad does not contain blue cheese nor a blue cheese dressing. It is rather refreshing.
I’ve recreated this salad using some of my favorite toppings. Because you got to keep it original!
Lobster Cobb Salad Ingredients
What’s so great about salads…it doesn’t take much to make it great. Below are ingredients used to make this stunning salad.
- Lobster – Of course this recipe could not have its name without the lobster. Make sure to season the lobster…. no one likes bland food.
- Cherry Tomatoes – This particular tomato already comes small, so all you have to do is slice them in half. The cherry tomato also provides a pop of red… because we humans do eat with our eyes first.
- Avocados – When preparing this salad it is important to use ripe avocados because they’re easy to work with and taste delicious. The avocado also provides a source of good fat for this salad.
- Bacon – Who doesn’t love bacon? We are huge fans of applewood bacon.. Nuff said.
- Eggs – Protein protein! Can’t call it a cobb salad if the boiled eggs are not at the party.
- Greens – A salad is just not complete without the greens. We use a combination of romaine lettuce, baby kale, and green onions. Because it’s all about that green life!
Sweet Onion Dressing
The salad itself, does not require much work. But that’s not really the case for the dressing. The dressing has to sparkle just as much as the salad itself. So turn on your oven and get the roasting!
Preheat the oven to 425 degrees F. Wrap the unpeeled garlic cloves in aluminum foil and set on a baking sheet. Brush the Vidalia onions with oil and place on the baking sheet. Bake for 45 minutes to 1 hour, or until the onions and garlic appear charred and soft. Remove from oven and allow to cool.
Peel the garlic and transfer to a blender or food processor. Also add the onions, apple cider vinegar, lemon juice, and Dijon mustard. Puree until smooth. Next slowly start adding the neutral oil until incorporated. Season the dressing with salt and pepper. Refrigerate in an airtight container until ready to use.
Looking for more light & refreshing recipes? Check out the links below:
- Kale Caesar Salad
- Southwest Pasta Salad
- Vegan Pumpkin Soup
- Chicken Thai Lettuce Wraps
- Avocado Toast 3 Ways
- Smoked Salmon Bites
- Butternut Squash Soup
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Lobster Cobb Salad
Ingredients
Sweet Onion Dressing
- ½ cup Apple Cider Vinegar
- 1¼ cup Neutral Oil i.e. vegetable or canola
- 1 tbsp. Dijon Mustard
- 8 Garlic cloves unpeeled
- 2 Vidalia Onions cut into quarters
- ¼ cup Lemon juice freshly squeezed
- Kosher salt
- Freshly ground black pepper
Salad
- 1 head Romaine lettuce chopped
- 10 oz. Baby Kale
- 3 tbsp. Green onions chopped
- 8 slices Thick-cut Bacon cooked and crumbled
- 1 Avocado peeled and diced
- 4 Hard Boiled Eggs peeled and sliced lengthwise
- 12 oz. Lobster Meat cooked
- 6 oz. Cherry tomatoes halved
- Freshly ground black pepper
- Kosher salt
Instructions
For the dressing:
- Preheat the oven to 425 degrees F. Wrap the unpeeled garlic cloves in aluminum foil and set on a baking sheet.
- Brush the Vidalia onions with oil and place on the baking sheet. Bake for 45 minutes to 1 hour, or until the onions and garlic appear charred and soft. Remove from oven and allow to cool.
- Peel the garlic and transfer to a blender or food processor. Also add the onions, apple cider vinegar, lemon juice, and Dijon mustard. Puree until smooth.
- Next slowly start adding the neutral oil until incorporated. Season the dressing with salt and pepper. Refrigerate in an airtight container (up to 4 days) until ready to use.
For the salad:
- In a large bowl, toss together the baby kale, Romaine, and green onions. Drizzle some of the salad dressing into the bowl, along with pepper and a pinch of salt. Toss to combine.
- Arrange over the lettuce in a straight line the cherry tomatoes, lobster, hard-boiled eggs, avocado, and bacon. Covering the lettuce almost completely. Season with salt and pepper. Serve immediately with the remaining dressing on the side.