Lobster Cobb Salad

Serves 4. | Prep: 20 minutes | Cook: 10 minutes


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 Ā½” cubes
1 cup cooked corn kernels
Kosher salt and freshly ground black pepper, to taste


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.

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