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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.