Nothing screams summer on the East Coast quite like lobster.
And while there’s absolutely nothing wrong with rolling up your sleeves, donning a bib and cracking into a proper steamed hardshell crustacean, there’s something about having the work done for you that is undoubtedly appealing.
For nearly a century, Duryea’s has been synonymous with lobsters, as the Montauk location’s previous owners (the Duryea family) ran it as a casual eatery and lobster shack, revered for offering some of the freshest seafood available. While Duryea’s has gotten some new digs in the past decade or so, continuing to serve quality seafood options remains its ethos and that’s something we can totally get behind.
At the center of the menu (as well as the menus of sister operations Duryea’s in Orient Point and Lulu Kitchen & Bar in Sag Harbor) is the iconic lobster Cobb, a true showstopper of a salad and among the most talked about shareable dishes across the East End’s dining scene.
Served in a rustic wooden bowl and topped with a more than ample portion of simply prepared yet ultra decadent chilled lobster salad, this riff on the classic Cobb swaps out the traditional leafy greens for firmer, crunchier baby gem lettuces able to stand up to the myriad toppings the salad employs.
Among said toppings are the usual Cobb suspects: roughly chopped crispy bacon, diced avocado, chopped hardboiled eggs and halved cherry tomatoes. A welcomingly surprising (and ultimately very smart) decision the Duryea’s team makes is substituting thick shards of delightfully sharp cheddar for the classic blue cheese crumbles. It provides the salad with an excellent, salty/creamy element without competing with the richness of the lobster. Tied together with a creamy tarragon dressing, it’s the epitome of what summer eating is all about.
“It’s a fun salad to share among friends and represents the perfect Montauk summer lobster dish,” says Philippe Corbet, corporate executive chef for all three restaurants. “It pairs perfectly with a good rosé, it’s perfect before or after a beach day and that tarragon dressing gives it that French Riviera touch.”
So, if you find yourself unable to get out to Montauk (or Sag Harbor, or Orient Point), and you’re seriously jonesing for your Duryea’s lobster Cobb salad fix (seriously, we get it), take a crack at this recipe they were so kind to share here from the comfort of home.
No bibs required.
Lobster Cobb Salad
Ingredients
For the lobster salad
- 8 oz freshly picked steamed lobster meat (claw, knuckle, tail meat)
- 2 oz finely minced celery (only the inner leaves and stalk)
- 1/2 lemon juiced and zested
- 1 tbsp mayonnaise
- salt and freshly cracked white pepper, to taste
For the dressing
- 1/4 cup mayonnaise
- 1/4 cup buttermilk, well shaken
- 1 tbsp tarragon vinegar
- 1/2 tbsp fresh tarragon, finely chopped
- 1/4 tsp garlic cloves, minced
- 1/4 tsp shallots, diced
- 1/2 scallion, chopped
- 1 dash Tabasco
- 1/2 tbsp fresh chives, parsley, oregano, chopped and mixed
- salt and white pepper, to taste
For the salad greens and toppings
- 1 small head of baby gem lettuces, cleaned
- 1 tbsp crispy cooked bacon, roughly chopped
- 1 tbsp sharp cheddar shavings
- 1 hard boiled egg, chopped
- 1/2 avocado, diced
- 5 heirloom cherry tomatoes, halved
Directions
- Whisk all dressing ingredients together. (For a better result, make the dressing the day before so all ingredients infuse together.)
- For the lobster salad, gently toss together the lobster meat, celery, lemon juice and mayonnaise. Season with salt and cracked white pepper.
- In a large salad bowl, toss the baby gem lettuce leaves with the dressing.
- Place the prepared lobster salad on top.
- Sprinkle with all the toppings and enjoy with friends!
