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.
For the Dressing: Combine the olive oil, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, blue cheese, garlic, salt and pepper in a blender. Blend until creamy.
Optionally, this can also be done with a whisk.
Store in an airtight container in the refrigerator until ready to use. This can be done a few days in advance - the flavors do improve with time. Be sure to whisk before using.
For the Salad: Boil the lobster, then chop.
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 to taste with salt and pepper. Serve immediately.
Notes
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..