Last Updated on January 28, 2025
Looking for a fresh twist on a classic salad? This Lobster Cobb Salad combines succulent lobster with crispy bacon, creamy avocado, and tangy blue cheese for a satisfying and elegant meal. It’s perfect for summer lunches or light dinners, offering a delightful blend of flavors and textures.
Lobster Cobb Salad
Ingredients
- 8 oz cooked lobster meat
- 1/3 cup red wine vinegar
- 1 Tbsp. Dijon mustard
- 2/3 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 head romaine lettuce leaves whole or coarsely chop
- 4 hard-boiled eggs peeled and cut in half
- 8 slices bacon cooked and crumbled
- 1 avocado thinly sliced
- 1/2 red onion thinly sliced
- 1/2 cup corn
- 1/2 cup cherry tomatoes halved
- Crumbled blue cheese
Instructions
- In a jar or closed container, shake together vinegar, mustard, and oil until fully combined then season with salt and pepper.
- On a large platter, spread out lettuce, then add rows of lobster, hard-boiled egg, crumbled bacon, avocado, red onion, corn, cherry tomatoes, and blue cheese.
- Season with the whole salad salt and pepper, drizzle with dressing, and enjoy!
Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?
