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Lobster Cobb Salad

  • Prep: 20 mins
  • Cook: 15 Mins
  • Portions: 2-4
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Lobster cobb salad

Ingredients You'll Need

  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbsp. White Balasmic Vinegar
  • Juice from 1/2 lemon
  • 1 tsp. Dijon Mustard
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Blue Cheese
  • 1 Garlic Clove, minced
  • Salt, to taste
  • Pepper, to taste
  • 1 Head Romaine Lettuce, chopped
  • 2 2-3 oz. Lobster Tails
  • 2 oz. Blue Cheese, crumbled
  • 6 Strips Meridian Double Smoked Bacon
  • 1 Tomato, seeded & Diced
  • 1 Avocado, peeled, pitted and cut into cubes
  • 1 Cup Corn Kernels, cooked
  • Salt and Pepper to taste


  1. Preheat oven to 350 F
  2. Place eggs in a pot and cover with water
  3. Bring to a slow boil, remove from heat, cover and sit for 15 mins
  4. Drain water from eggs and run under cold water until cold to the touch, peel eggs and slice
  5. Place bacon in a frying pan and cook until crispy
  6. Blot excess grease with paper towel, then roughly chop
  7. Hold a lobster tail in one hand with the hard top shell up and cut down the middle
  8. Using your thumbs and fingers, open the shell and spread the cut top shell apart and loosen it from the meat
  9. Separate the meat from the shell, place on top of the shell and bake for 8-10 minutes or until desired doneness is reached
  10. Combine the olive oil, balsamic vinegar, lemon juice, mustard, worcestershire, blue cheese, garlic, salt and pepper, and whisk until well combined
  11. Toss romaine lettuce in the dressing and arrange in a serving bowl or plate
  12. Top with Lobster, blue cheese, bacon, eggs, tomatoes, avocado and corn
  13. Season with salt and pepper to taste
Lobster cobb salad
Yields1 Serving



Lobster Cobb Salad
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