If you’ve been at my house during the summer, there’s a very good chance this lobster Cobb salad has made an appearance. It’s one of those recipes I come back to every year because it’s fresh, colorful, and impressive without making me spend the entire afternoon in the kitchen.

The platter is loaded with buttery lobster, crisp mesclun greens, tender baby potatoes, green beans, cucumbers, tomatoes, Kalamata olives, eggs, and plenty of fresh herbs. Every bite is a little different, which is exactly what I love about a big summer salad like this.

But the vinaigrette is what brings everything together. Sherry vinegar, walnut oil, shallot, Dijon, tarragon, and just a touch of maple syrup blend into a bright, herby dressing that I genuinely want to keep in my fridge all season long.

I love serving this on one big platter and letting everyone help themselves. Arrange everything beautifully, pour the vinaigrette generously over the top, and bring it straight to the table. No complicated presentation, no stress—just a really good summer meal. Whether you make it with lobster or swap in tuna, save this one for your next lunch, dinner party, or summer gathering.

Scroll down for the full recipe.

Lobster Cobb Salad

This Summer Lobster Cobb Salad is bright, fresh, and effortless, made with lobster meat, crisp greens, tender potatoes, green beans, jammy eggs, fresh herbs, and a smooth sherry vinaigrette. It’s colorful, satisfying, and perfect for summer hosting, lunch, or a no-stress dinner.

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Ingredients Method Notes

Ingredients

  

For the Salad

• 4 cups mesclun salad mix
• 8 baby potatoes quartered and boiled until fork tender
• 1 cup green beans blanched
• 1 large tomato chopped, or 1 cup cherry tomatoes
• 2 Persian cucumbers sliced
• 4 eggs boiled and halved
• ¼ cup Kalamata olives
• 2 cups lobster meat or tuna
• 2 tbsp chives chopped
• 1 tbsp dill chopped
• Drizzle of olive oil

For the Sherry Vinaigrette

• ¼ cup sherry vinegar
• ½ cup walnut oil or olive oil
• ½ shallot
• 1 tsp Dijon mustard
• ½ tbsp tarragon
• ½ tsp maple syrup
• Salt to taste

Method

 

1. Quarter the baby potatoes and boil until fork tender.
2. Blanch the green beans until tender-crisp, then set aside.
3. Boil the eggs, then halve them.
4. Prepare the tomatoes, cucumbers, olives, lobster meat, chives, and dill.
5. Layer the mesclun salad mix, potatoes, green beans, tomatoes, cucumbers, eggs, Kalamata olives, and lobster meat onto a large platter.
6. Drizzle the salad lightly with olive oil.
7. Add the sherry vinegar, walnut oil or olive oil, shallot, Dijon mustard, tarragon, maple syrup, and salt to a blender.
8. Blend until smooth.
9. Pour the vinaigrette generously over the salad.
10. Finish with chives and dill before serving.

Notes

• This recipe is also delicious with tuna as an alternative to lobster.
• The vinaigrette can be prepared ahead of time and stored in the fridge.
• For the best presentation, layer everything onto a large platter instead of mixing before serving.

WATCH IT COME TOGETHER

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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