Description
A classic Cobb salad with a light summer twist. If you live on the coast like me and have access to fresh lobster, this salad is a must! If you’re worried about cooking a live lobster, many seafood stores will steam it for you. Crab or shrimp would also make an excellent substitution.
Yield: 2servings | Serving Size: 1salad
Ingredients
10ozcooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
2cupsbaby greens
2ouncesavocado, diced
2hard boiled eggs, sliced
4slicescenter cut bacon, cooked and crumbled
1/2cupquartered grape tomatoes
1/2cup*cooked corn kernels, from 1 fresh cobb
For the vinaigrette:
1tspdijon mustard
4tspolive oil
2tbspplus 1 tsp red wine vinegar
1/4teaspoonkosher salt
2tablespoonschopped red onion
Instructions
- Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside.
Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs, bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
*You can microwave the corn 3 minutes, grill 5 minutes or cook in boiling water for about 5 minutes.
Nutrition
Serving: 1salad, Calories: 416kcal, Carbohydrates: 8g, Protein: 41g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 398mg, Sodium: 1171mg, Fiber: 3.5g, Sugar: 2g
