I’m sure you are thinking Lobster Cobb, isn’t that going to cost a fortune? Well, I recently discovered that you can find small frozen lobster tails for around $6.00 a piece! I was absolutely stunned by this! I know at the fish shop they are much more expensive but with the ocean temperature changing, there has been a population explosion creating an excess of lobster that has brought the price down. You may prefer shrimp, but in the end you may end up spending less for lobster and it is an absolute treat!
You want to know the way to a magnificent salad? It’s always about preparing each element perfectly. Jammy eggs, crisp oven bacon, tender lobster meat (which is easy to buy already cooked or to cook yourself), fresh tomatoes and avocado and Roasted Tomato Ranch dressing. Nothing could be better! Lobster Cobb, its a win-win!
Whole30 Lobster Cobb Salad
- 5 lobster tails
- 8 pieces of oven bacon (directions below)
- 4 jammy eggs (directions below)
- 2 tbsp salt (divided, for boiling water)
- 1 avocado, sliced
- Tomatoes, chopped
- Marinated Red Onions MAGIC ELIXIRS™
- Whole Sister’s Ranch (click for recipe)
- ½ cup tomato confit MAGIC ELIXIRS™ (click for recipe)
First, prepare the oven bacon. Preheat oven to 375°F. Line sheet pan with parchment paper. Place bacon flat on the sheet pan. Cook in the oven for 10-15 minutes, until crispy.
While bacon is cooking, in a large pot, bring water and 1 tbsp salt to a boil. Once water is boiling, gently place lobster tails in the water and cook, uncovered, for about 6 minutes. Remove from pot with tongs and set aside to cool for about 5-10 minutes. (See below for how to remove lobster meat from shells)
In another, smaller pot, bring water and 1 tbsp salt to a boil. Once boiling, gently place eggs in the water. Cook for 7 ½ minutes. Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.
Cut tomatoes into large chunks (you can also use cherry or pear tomatoes). Peel and slice avocados. Make a bed of greens on a large platter. Cut jammy eggs in ½ and place on the greens. Add the tomatoes, avocado, bacon pieces and lobster. Enjoy!
Whole Sisters Ranch with Tomato Confit (you can make ahead)
- 1 egg
- 1 cup light olive oil
- 1 T lemon juice
- 2 T red wine vinegar
- ¾ t salt
- ¾ t pepper
- ½ – 1 t onion powder
- ½ – 1 t garlic powder
- ½ cup unsweetened coconut milk
- 1 handful basil and chives, or your favorite herbs
- ½ cup Tomato Confit MAGIC ELIXIRS™
To remove lobster meat from the shells:
After allowing lobster tails to cool for 5-10 minutes. Put the lobster tail in a kitchen towel and place on its side. Then gently press down with both hands until you hear the shell crack.
Flip the tail on its back and using kitchen scissors, cut the shell right up the middle, being careful to only cut the shell and not the meat.
Then, using the towel, gently pull the two halves of the shell apart. Delicately remove the meat from the shell by pulling it carefully. Work slowly and deliberately in order to keep the meat in one piece. Some may be more difficult to pull out than others, breaking some of the meat, which is fine. When you are done set the shells aside.