Simple Sundays | Lobster Cobb Salad

Lobster Cobb Salad | www.kitchenconfidante.com

We were at an airport restaurant a few weeks ago, waiting for our flight back to San Francisco. I scanned the menu and saw the cobb salad. With memories of my father in law still raw in my heart, I ordered it, his favorite salad.

The phone rang several nights ago. It was my husband, on a business trip in LA. “What did you have for dinner?” I asked. I expected the answer to be sushi – especially since he is always eager to visit his favorite spot while in town. But after a long day, he was drained and decided to walk downstairs to the hotel restaurant instead. The Lobster Cobb Salad caught his eye. Each delicious bite reminded him of dad, and he raved, “You’ve got to make this.”


Lobster Cobb Salad | www.kitchenconfidante.com

Early yesterday morning, he went in search of lobster, and returned soon after with two plump specimens. Into the boiling pot they went, their fate destined for a delicious salad. As I chopped up the vegetables, I thought of my father in law; it was his birthday. It seemed right to make this dish.

He was so fond of this humble salad – it seemed to be his favorite thing to order whenever we ate together. It’s a salad you can find nearly anywhere, and I came to take it for granted. But I learned a thing or two as I was preparing this post. That it was actually a California original, created in 1937, at what was the Brown Derby restaurant in LA. That there was, indeed, a Mr. Cobb – the restaurant’s owner. That there is an ease as well as a finesse to assembling a beautifully composed salad. I wonder what my father-in-law would have thought of our lobster version? I like to think that he would have wholeheartedly approved.

Lobster Cobb Salad | www.kitchenconfidante.com

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Lobster Cobb Salad

Yield: Serves 4.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This is a classic with an elegant twist. But don't be frightened - lobster prices have been fairly reasonable lately, and if its a matter of cooking the lobster, well, you can always buy it already cooked.

Ingredients:

For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon blue cheese
1 clove garlic, minced
1 teaspoon Kosher salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

For the salad:
1 head romaine lettuce, chopped
1 bunch watercress, some of the stems trimmed, chopped
6 oz cooked lobster meat, chopped (see notes below)
2 oz. blue cheese, crumbled (I used Point Reyes Original Blue.)
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and diced
2 medium tomatoes, seeded, and diced
1 avocado, peeled, pitted, and cut into ½" cubes
1 cup cooked corn kernels
Kosher salt and freshly ground black pepper, to taste

Directions:

Make the dressing by combining the olive oil, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, blue cheese, garlic, salt and pepper in a blender. This can also be done with a whisk, blending until creamy. Store in an airtight container in the refrigerator until ready to use. This can be done a few days in advance, and the flavors do improve with time. Be sure to whisk before using.

Toss the romaine lettuce and watercress in a large bowl with a few tablespoons of dressing. Arrange on a platter and top with the lobster, blue cheese, bacon, eggs, tomatoes, avocado and corn. Season with salt and pepper. Serve immediately.

Inspired by the Lobster Cobb Salad served at the Ritz Carlton, Marina del Ray, California and adapted from Cobb Salad, Saveur (July, 2012), originally from The Los Angeles Times California Cookbook (Plume, 1981) and Cobb Salad by Ellie Krieger, Healthy Appetite with Ellie Krieger via Food Network..

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by Liren Baker on September 15, 2013

12 Responses to “Simple Sundays | Lobster Cobb Salad”

  1. Chung-Ah | Damn Delicious September 15, 2013 @ 2:19 pm (#
    1
    )

    I’m so glad you recreated this! I could have lobster every single day too – especially in this glorious salad!

    • Liren replied: — September 16th, 2013 @ 5:42 am

      If only I could have lobster every day! My children might love me more ;)

  2. Laura (Tutti Dolci) September 15, 2013 @ 4:32 pm (#
    2
    )

    Gorgeous cobb, I love all the colors and textures! This is certainly restaurant worthy :).

    • Liren replied: — September 16th, 2013 @ 5:43 am

      Thank you, Laura! I love when we can recreate restaurant inspired dishes at home – so rewarding (saves gas, too!).

  3. Liz Barbo September 15, 2013 @ 8:07 pm (#
    3
    )

    I have one word. Yum!!!

    • Liren replied: — September 16th, 2013 @ 5:41 am

      One word, Liz: YES! :)

  4. Marnely Rodriguez-Murray September 16, 2013 @ 5:40 am (#
    4
    )

    What a gorgeous recipe – love it!

  5. Brian @ A Thought For Food September 16, 2013 @ 5:51 am (#
    5
    )

    As an ex-carnivore turned pescatarian, I’m always excited to find new ways of incorporating seafood into entree salads. Also, as a lobster fan (oh, yeah, and they’re $3.99/lb here), I can definitely get behind this.

    • Liren replied: — September 16th, 2013 @ 5:55 am

      SO LUCKY. You are right at the source! I can’t get over how affordable lobster is right now. I wish those prices were the same here – our local market can’t seem to embrace the current lobster economy, but I can’t complain, it’s worth it!

  6. Nami | Just One Cookbook September 16, 2013 @ 11:09 pm (#
    6
    )

    I have a feeling that I’ll be addicted to this salad that I need lobster every week! This looks beautiful, delicious, healthy…everything I ask for. Oh and I can eat this as main meal happily!

  7. Raquel September 24, 2013 @ 11:05 am (#
    7
    )

    This salad is beautiful & I lobster & salads might be my favorite things. Saving this recipe for a special occasion meal.

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