Best Lobster Cobb Salad Recipes

Lobster Cobb Salad Rolls (Barefoot Contessa) Ina Garten image

Provided by Annabel31

Time 20m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
5 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 Hass avocadoes, ripe
1 lemon, juice of
1 bunch arugula, washed and spun dry
1 1/2 lbs cooked lobster meat, cut in 3/4 inch dice
1 pint cherry tomatoes, cut in half
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 lb lean bacon, fried and crumbled
3/4 cup Stilton cheese, crumbled
8 rolls

Steps:

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
For the salad, cut the avocados in half, remove the seed, and peel.
Cut into 3/4-inch dice and toss with the lemon juice.
If the arugula leaves are large, cut them in half crosswise.
Put the lobster and tomatoes in a bowl.
Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.
Fill the hot dog rolls with the salad.
Serve at room temperature.

Nutrition Facts : Calories 584.4, Fat 34.6, SaturatedFat 9.2, Cholesterol 90, Sodium 1574, Carbohydrate 38.4, Fiber 4.9, Sugar 2.6, Protein 30.4

Lobster Cobb Salad Rolls image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ripe Hass avocados
1 lemon, juiced
1 bunch arugula, washed and spun dry
1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
8 hot dog rolls

Steps:

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.
Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

Lobster Cobb Salad image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

3 stalks celery, cut into 2-inch pieces
1 medium onion, quartered
8 sprigs thyme
1/4 cup white wine vinegar
Freshly ground black pepper
2 (1 1/2-pound) lobsters
1/2 pound bacon, chopped
6 hard-boiled eggs, chilled
1/2 pound haricots verts, end trimmed and cut into 1/4-inch pieces
2 ripe avocados
2 hearts romaine, trimmed, cut into 1/2-inch slices
1/2 pound yellow and red grape tomatoes, halved
4 ounces Roquefort, crumbled
Salt
Cobb Salad Dressing, recipe follows
1 shallot, finely chopped
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1/3 cup walnut oil
1/2 cup vegetable oil
Salt and freshly ground black pepper

Steps:

Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobsters from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Reserve.
Cook the bacon until crisp. Drain on a paper towel lined plate and set aside.
Separate the egg whites from the yolks. Pass each separately through a medium strainer or food mill. Reserve.
Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute. Drain and shock in ice water. Drain well and set aside.
Peel avocados, discard seeds, and cut into 1/2-inch chunks. Place in a bowl and cover with plastic wrap. Reserve.
In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Divide into 4 serving plates. Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side.
Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until it is incorporated into the dressing. Season, to taste, with salt and pepper.

Lobster Cobb Salad image

Provided by Chuck Hughes

Yield 6-8 servings

Number Of Ingredients 20

Lobster cobb salad:
1 head iceberg lettuce, cut in wedges
6 hard-boiled eggs, peeled and sliced
8 slices bacon, cooked until crisp, crumbled
2 cups (500 mL) watercress
2 avocados, halved, pitted, and cubed
2 tomatoes, cubed
Meat from 2 steamed lobsters
Salt and freshly cracked black pepper
1 cup (250 mL) crumbled blue cheese
Dressing:
1 tablespoon (15 mL) red wine vinegar
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) maple syrup
1 garlic clove, minced
Salt and freshly cracked black pepper
2 hard-boiled egg yolks
1/2 cup (125 mL) olive oil
About 2 tablespoons (30 mL) finely chopped fresh chives

Steps:

For the lobster cobb salad:
Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
For the dressing:
In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.