Lobster Cobb Salad Recipe
Prep Time:
10 minutes
Cook Time:
17 minutes
Servings:
2 Servings
Ingredients
  • 2 large lobster tails
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided, plus more for serving
  • 2 tablespoons butter
  • 2 eggs
  • ¼ cup extra virgin olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 6 cups chopped romaine lettuce
  • ½ cup crumbled blue cheese
  • 6 slices cooked bacon, chopped
  • 1 cup cherry tomatoes, halved
Directions
  1. Preheat the oven to 400 F.
  2. Using a sharp knife, split the lobster shells by cutting lengthwise through the shell and tail meat. Flip the shells open so that the meat is exposed.
  3. Season the lobster tails with ½ teaspoon of both salt and pepper and add 1 tablespoon of butter (cut in half) to each tail.
  4. Add water to cover the bottom of an oven-proof pan or baking dish. Place the lobster in the pan.
  5. Cover and bake the lobster for 10 minutes or until the internal temperature reaches 140 F.
  6. While the lobster is cooking, bring a small pot of water to boil. Using a spoon, carefully drop the eggs into boiling water. Cook for 7 ½ minutes.
  7. While the eggs are cooking, prepare the vinaigrette by adding the olive oil, balsamic, Dijon, and the remaining salt and pepper to a mason jar. Cover and shake well.
  8. Cool the eggs in an ice bath for 3 minutes.
  9. Peel the eggs.
  10. Slice the eggs in half and set aside.
  11. Remove the lobster from the shells and chop into bite-sized pieces.
  12. Spread the romaine lettuce out on a large platter.
  13. Arrange the eggs, lobster, blue cheese, bacon, and tomatoes on the romaine.
  14. Finish with more ground pepper and serve with the balsamic vinaigrette.