Lobster Cobb Salad – a classic Cobb reinvented for summer with sweet corn, creamy avocado, juicy tomatoes and crisp bacon. This light, elegant salad highlights fresh seafood and seasonal produce for a filling yet refreshing meal perfect for warm-weather entertaining or a special weeknight dinner.
Lobster Cobb Salad
If you live near the coast or have access to fresh seafood, this Lobster Cobb Salad is a must-try. If cooking a live lobster feels intimidating, many seafood markets will steam one for you, or you can buy pre-cooked or frozen lobster meat to simplify preparation. Crab or large shrimp are also excellent substitutes that keep the salad light and flavorful.
The inspiration for this recipe came from a waterfront restaurant dish I enjoyed with friends. Their version was tasty but heavy on dressing and included blue cheese. I wanted something lighter and more summery, so I swapped the blue cheese for fresh corn kernels and paired the greens and lobster with a bright Dijon vinaigrette. The result is a balanced salad with sweet, savory and tangy notes—substantial enough to serve as a main course.
This recipe is flexible and easy to scale for entertaining; it’s written for two generous servings, but you can double or triple the ingredients and assemble in a large serving bowl for a buffet-style presentation. Use 1 whole lobster per person if you want a hearty portion of claw and tail meat.
More Lobster Recipes:
- Lobster Rolls
- Grilled Lobster Tails with Herb Garlic Butter
- Chipotle Lobster and Avocado Wrap
- Chilled Lobster Salad with Corn and Tomatoes
- Lobster Tacos
Lobster Cobb Salad
Summary: A summer-ready Cobb salad with chilled lobster, baby greens, avocado, hard-boiled eggs, bacon, grape tomatoes and sweet corn, finished with a Dijon vinaigrette.
Details
Prep: 20 mins | Cook: 0 mins | Total: 20 mins
Yield: 2 servings | Serving size: 1 salad
Ingredients
- 10 oz cooked, chilled lobster meat (yield from 2 – 1½ lb lobsters)
- 2 cups baby greens
- 2 oz avocado, diced
- 2 hard-boiled eggs, sliced
- 4 slices center-cut bacon, cooked and crumbled
- ½ cup quartered grape tomatoes
- ½ cup cooked corn kernels (from 1 fresh cob)
For the vinaigrette:
- 1 tsp Dijon mustard
- 4 tsp olive oil
- 2 tbsp plus 1 tsp red wine vinegar
- ¼ tsp kosher salt
- 2 tbsp chopped red onion
Instructions
- In a small bowl, whisk together Dijon mustard, olive oil and red wine vinegar until combined. Stir in the chopped red onion and season with kosher salt. Taste and adjust seasoning if needed. Set the vinaigrette aside to let the flavors meld.
- Cut the lobster meat into large, bite-sized chunks. For each salad, place 1 cup of baby greens in a bowl.
- Top the greens with lobster, diced avocado, sliced hard-boiled egg, crumbled bacon, quartered grape tomatoes and cooked corn kernels. Arrange the ingredients in rows if you prefer a traditional Cobb presentation.
- Drizzle approximately 2 ½ tablespoons of the vinaigrette over each salad, or serve the dressing on the side so guests can add as much as they like. Toss gently if desired and serve immediately.
Notes
*To prepare the corn: microwave the cob for about 3 minutes, grill for about 5 minutes, or cook in boiling water for approximately 5 minutes. Let cool and slice the kernels from the cob.
Tips and Variations
- If you can’t find fresh lobster, thawed frozen lobster meat or canned lobster can work in a pinch—adjust portions to taste. Shrimp or lump crab meat are also great alternatives.
- For lighter dressing, whisk equal parts red wine vinegar and a little extra Dijon with a drizzle of olive oil and a splash of lemon juice. Serve on the side for greater control over how much dressing is used.
- To serve for a group, double or triple the ingredients and arrange the components in a large platter or bowl so guests can help themselves.
- Store any leftover vinaigrette in a sealed container in the refrigerator for up to 3 days. Keep lobster chilled and consume within a day or two for best quality.
Nutrition (per serving)
Calories: 416 kcal | Protein: 41 g | Carbohydrates: 8 g | Fat: 23 g | Fiber: 3.5 g | Cholesterol: 398 mg | Sodium: 1171 mg | Sugar: 2 g
Serving Suggestions
Pair this Lobster Cobb Salad with a chilled white wine, a crisp rosé or a light sparkling water with lemon. Offer warm crusty bread or grilled slices of sourdough on the side for a heartier meal.
Final note
This Lobster Cobb Salad highlights fresh ingredients while keeping preparation simple. Whether you make it for a special occasion or a relaxed summer dinner, it’s a satisfying way to enjoy lobster with seasonal produce.