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Lobster Cobb Salad

Print Recipe
Total Time 20 minutes
Course: Salad
Ingredients Method

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

Method
 

  1. Whisk all dressing ingredients together. (For a better result, make the dressing the day before so all ingredients infuse together.)
  2. For the lobster salad, gently toss together the lobster meat, celery, lemon juice and mayonnaise. Season with salt and cracked white pepper.
  3. In a large salad bowl, toss the baby gem lettuce leaves with the dressing.
  4. Place the prepared lobster salad on top.
  5. Sprinkle with all the toppings and enjoy with friends!