Description
This lobster cobb salad is the perfect simple but delicious and decadent salad!
Ingredients
For the dressing:
- ¼ cup lemon juice
- 1 teaspoon honey
- 1 clove garlic, pressed or grated
- ½-1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 4 tablespoons finely chopped chives, divided
- 3-4 tablespoons Greek yogurt
For the salad:
- 4-8 pieces of bacon
- 6 large eggs
- 10 ounces greens of your choice, cut or torn into bite-size pieces
- 1 pound cooked lobster meat (claws, tails, or assorted) from around 2 lobsters, kept in larger pieces
- 1-2 avocados, sliced
- 1 cup sliced tomatoes, we used cherry but use whatever looks beautiful
- 1 cup sliced cucumber
- Marinated red onions
- Finely chopped chives, to garnish
Instructions
- Make the creamy vinaigrette. Add the lemon juice, honey, garlic, Dijon, salt, and pepper to a blender or mini food processor and blend well. While the blender or food processor are running, slowly stream in the olive oil until everything is incorporated. Add 2 tablespoons of chives and the yogurt and blend until well-combined. Stir in 2 tablespoons of chives. Set aside.
- Make the oven bacon. Heat oven to 375F. Line a sheet pan with parchment paper. Place the bacon flat on the sheet pan, in one layer, and cook until the bacon reaches your preferred crispiness, which can range from about 15-20 minutes for regular bacon, or 20-25 minutes for thicker slices. Once cool to touch, cut into thirds and set aside.
- While the bacon is in the oven, make the jammy eggs. In a medium saucepan over medium-high heat, bring 2 quarts of water to a gentle boil. Carefully add the eggs to the boiling water and cook for 7 ½ minutes for jammy eggs (or 8 ½ minutes for less jammy eggs), adjusting the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs. Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them cool for 3 minutes. Remove eggs from the ice water bath to a cutting board. They will continue to cook, so work quickly. Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.
- Assemble the salad. Arrange the greens on a platter and salt them. Beautifully arrange the lobster, avocado, tomatoes, cucumber, and marinated red onions on top of the greens. (I like to create a couple of sections of each item.) Drizzle the vinaigrette over everything and garnish with finely chopped chives. Serve additional dressing at the table.
Nutrition
- Serving Size: 1 bowl
- Calories: 316
- Sugar: 4.3 g
- Sodium: 697.7 mg
- Fat: 20.2 g
- Carbohydrates: 10.7 g
- Protein: 24.3 g
- Cholesterol: 247.8 mg