📝 About This Recipe
A sophisticated, pescatarian reimagining of the Hollywood classic, this Seafood Cobb swaps traditional poultry for succulent butter-poached shrimp and sweet lump crabmeat. Nestled atop a crisp bed of gem lettuce, the vibrant rows of creamy avocado, jammy eggs, and salty feta create a symphony of textures and oceanic flavors. It is a refreshing yet indulgent masterpiece that brings the elegance of a seaside bistro directly to your dining table.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 8 ounces Lump Crabmeat (picked through for shells, kept in large chunks)
- 1 teaspoon Old Bay Seasoning (for poaching liquid)
The Salad Base & Toppings
- 6 cups Little Gem or Romaine Lettuce (finely chopped and dried)
- 3 pieces Hard-Boiled Eggs (cooked for 8 minutes for a jammy yolk, then diced)
- 1 large Hass Avocado (diced and tossed in a squeeze of lemon)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1 cup English Cucumber (diced into small cubes)
- 1/2 cup Feta Cheese (crumbled (or sub with Gorgonzola for a classic funk))
- 4 pieces Radishes (thinly sliced into rounds)
Lemon-Chive Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lemon Juice (approximately one large lemon)
- 1 tablespoon Dijon Mustard (smooth)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Honey (to balance acidity)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Fill a medium saucepan with water, add the Old Bay seasoning and a pinch of salt, and bring to a gentle simmer over medium heat.
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2
Add the shrimp to the simmering water and cook for 2-3 minutes until they are pink and opaque. Do not overcook, or they will become rubbery.
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3
Immediately transfer the shrimp to an ice bath to stop the cooking process. Once cooled, pat them completely dry with paper towels.
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4
In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced chives until emulsified. Season with salt and pepper to taste.
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5
Prepare the salad base by spreading the chopped lettuce evenly across a large, shallow platter or divided into four individual bowls.
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6
Lightly season the chopped lettuce with a tablespoon of the dressing to ensure the base is flavorful.
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7
Begin arranging the toppings in neat, parallel rows. Start with the chilled shrimp on one side.
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8
Next to the shrimp, place a row of the halved cherry tomatoes, followed by the diced cucumber.
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9
In the center, carefully place the lump crabmeat, keeping the pieces as whole as possible for a premium presentation.
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10
Follow the crab with a row of diced avocado and then the diced hard-boiled eggs.
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11
Add the final rows of crumbled feta cheese and the thinly sliced radishes for a peppery crunch.
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12
Drizzle the remaining vinaigrette over the top of the rows just before serving, or serve it on the side.
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13
Finish with an extra sprinkle of fresh chives and a final crack of black pepper over the entire platter.
💡 Chef's Tips
Always pat your seafood dry after poaching; excess water will dilute the dressing and make the salad soggy. For the best 'Cobb' look, use a wide, flat platter rather than a deep bowl to showcase the colorful rows. If you have time, chill your serving plates in the refrigerator for 15 minutes before assembling to keep the seafood crisp. To prevent the avocado from browning, dice it last and toss it in a little lemon juice immediately. Use 'Colossal' or 'Jumbo' lump crabmeat if your budget allows; the large chunks provide a much better texture than 'backfin' or 'special' grades.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of crisp Sauvignon Blanc or a dry Provençal Rosé. Serve with warm, crusty sourdough bread and salted butter on the side. A light gazpacho or chilled cucumber soup makes a wonderful starter for a multi-course lunch. For a bit of extra indulgence, add a few strips of crispy smoked salmon 'bacon' for that traditional smoky Cobb flavor. Provide extra lemon wedges on the side for guests who prefer a brighter, more acidic finish.