📝 About This Recipe
This elevated take on the Hollywood classic replaces traditional chicken with succulent, butter-poached North Atlantic lobster, creating a masterpiece of textures and maritime flavors. Crisp romaine hearts provide a refreshing base for the iconic rows of smoky bacon, jammy eggs, and buttery avocado, all tied together by a bright citrus dressing. It is a sophisticated, protein-rich salad that brings the essence of a summer seaside resort directly to your dining table.
🥗 Ingredients
The Lobster
- 1.5 pounds Lobster meat (cooked, claw and knuckle meat preferred, cut into bite-sized chunks)
- 2 tablespoons Unsalted butter (melted for tossing)
- 1 teaspoon Lemon juice (freshly squeezed)
Salad Base and Toppings
- 2 heads Romaine lettuce (hearts only, chopped into 1-inch pieces)
- 6 slices Thick-cut bacon (cooked until crispy and crumbled)
- 4 large Hard-boiled eggs (peeled and diced)
- 2 pieces Hass avocado (pitted and diced just before serving)
- 1.5 cups Cherry tomatoes (halved lengthwise)
- 1/2 cup Blue cheese (Roquefort or Gorgonzola, crumbled)
- 1/2 piece English cucumber (diced small)
Lemon-Chive Vinaigrette
- 1/2 cup Extra virgin olive oil (high quality)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 tablespoon Dijon mustard (smooth style)
- 2 tablespoons Fresh chives (finely minced)
- 1 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Kosher salt and black pepper (or to taste)
👨🍳 Instructions
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1
Begin by preparing the Lemon-Chive Vinaigrette. In a medium bowl or glass jar, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
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2
Slowly drizzle the olive oil into the dressing mixture while whisking constantly to create a stable emulsion. Stir in the minced chives and set aside at room temperature.
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3
Place the bacon slices in a cold skillet and turn the heat to medium. Fry until the fat has rendered and the bacon is deeply golden and crispy, about 8-10 minutes.
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4
Drain the bacon on paper towels, then crumble into small pieces once cooled.
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5
Prepare the lobster. If using pre-cooked lobster, ensure it is patted dry. In a small bowl, gently toss the lobster chunks with the melted butter and 1 teaspoon of lemon juice to coat. This adds a luxurious 'lobster roll' feel to the meat.
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6
Chop the romaine hearts into uniform bite-sized pieces. Wash thoroughly in cold water and use a salad spinner to ensure they are completely dry.
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7
Dice the hard-boiled eggs and the cucumber into roughly 1/2-inch pieces. Halve the cherry tomatoes.
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8
Dice the avocados last to prevent browning. Toss the avocado pieces in a tiny splash of lemon juice to keep them vibrant green.
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9
In a very large platter or individual wide bowls, spread a generous bed of the chopped romaine lettuce.
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10
To create the classic Cobb look, arrange the ingredients in neat, parallel rows over the lettuce. Start with the lobster in the center, then flank it with rows of tomatoes, eggs, avocado, bacon, cucumber, and blue cheese.
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11
Season the entire surface of the salad lightly with a pinch of flaky sea salt and a few cracks of black pepper.
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12
Serve immediately with the dressing on the side, or drizzle half of it over the rows just before presenting to your guests.
💡 Chef's Tips
For the best flavor, use fresh-picked lobster meat rather than frozen whenever possible. To get the perfect 'jammy' egg, boil for exactly 8 minutes then immediately shock in an ice bath. Dry your lettuce thoroughly; any excess water will dilute the dressing and make the salad soggy. If you find blue cheese too pungent, substitute with creamy goat cheese or feta for a milder profile. Always dress the salad at the very last second to maintain the crunch of the romaine and bacon.
🍽️ Serving Suggestions
Pair with a chilled glass of buttery Chardonnay or a crisp Sauvignon Blanc to complement the lobster. Serve with a side of warm, crusty sourdough bread and salted French butter. For a lighter pairing, offer a sparkling mineral water with a slice of cucumber and mint. This dish makes an elegant main course for a summer garden party or a celebratory brunch.