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Lobster Cobb Salad

A fresh and colorful summer Cobb salad loaded with lobster meat, crisp greens, tender potatoes, green beans, jammy eggs, fresh herbs, and a flavorful sherry herb vinaigrette. It’s effortless, beautiful, and the perfect dish for warm-weather entertaining.
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Ingredients Method Notes

Ingredients
  

Lobster Cobb Salad
  • 4 cups mesclun salad mix
  • 8 baby potatoes quartered and boiled until fork tender
  • 1 cup green beans blanched
  • 1 large tomato sliced (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 fresh chives chopped
  • 1 tbsp fresh dill chopped
  • Drizzle of olive oil
Sherry Herb Vinaigrette
  • ¼ cup sherry vinegar
  • ½ cup walnut oil or olive oil
  • ½ shallot
  • 1 tsp Dijon mustard
  • ½ tbsp fresh tarragon
  • ½ tsp maple syrup
  • Salt to taste

Method
 

  1. Prepare the baby potatoes by boiling until fork tender. Drain and cut into quarters.
  2. Blanch the green beans until tender but still crisp. Set aside.
  3. Boil the eggs, peel, and slice them in half.
  4. On a large serving platter, arrange the mesclun salad mix as the base.
  5. Layer the potatoes, green beans, tomatoes, cucumbers, eggs, Kalamata olives, and lobster meat over the greens.
  6. Sprinkle fresh chives and dill over the salad.
  7. Drizzle lightly with olive oil.
  8. To make the vinaigrette, combine sherry vinegar, walnut oil, shallot, Dijon mustard, tarragon, maple syrup, and salt in a blender.
  9. Blend until smooth and creamy.
  10. Pour the vinaigrette generously over the salad before serving and enjoy.

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.