This lobster Cobb salad is light and decadent at the same time

Brad Cohen

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Prep time: - minutes | Cook time: - minutes | Serves: -


A Cobb salad is a  near perfect bowl of lettuce, protein, fat and fruits that act like vegetables. Recipes vary, but generally speaking, this entree salad has crisp lettuce, blue cheese, hard-boiled eggs, tomatoes, avocados, bacon and chicken. No, it's not the healthiest salad, but wow is it delightful in its decadence.

So how do you improve such a perfect dish? We've said it before, and we'll say it again: there's one surefire way to improve on virtually any recipe: bacon. But how do take something that already calls for bacon to the next level? You add avocado. And if a dish has both? You've only got one option left: the ultimate mic drop – lobster.

This lobster Cobb salad was created by critically acclaimed chef David Burke of BLT Prime  – a man who knows how to take things up a notch. Burke replaced chicken with lobster, and included four types of greens – romaine, watercress, iceberg, and arugula – along with the rest of the usual suspect ingredients for this upscale version of the classic.

But the key to this salad isn't just the lobster; it's Burke's dressing, a mixture of low-fat mayonnaise and buttermilk, along with scallions, parsley, garlic, oregano and chili powder. The result is a flavor and texture wonderland you're sure to add to regular dinner repertoire.

*Photo and recipe by David Burke, via The Food Channel.


For the dressing
  • 3/4 cup low-fat mayonnaise
  • 1/2 cup low-fat buttermilk
  • 1/4 cup coarsely chopped tarragon leaves
  • 1 tablespoon scallion, coarsely chopped
  • 1 tablespoon flat-leaf parsley, coarsely chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons lemon juice, freshly squeezed
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1 pinch salt
For the salad
  • 3 large eggs
  • As needed fine sea salt
  • 1 tablespoon white wine vinegar
  • 1 medium romaine lettuce head, cut into 1/8-inch-thick slices (about 4 cups total)
  • 2 bunches watercress, tough stems discarded
  • 1/2 small head of iceberg lettuce, cut into 1/8-inch-thick slices (about 2 cups)
  • 3 cups packed arugula, cut into 1/8-inch-wide slices
  • 1/2 cup scallions, green parts only, coarsely chopped
  • 1/2 cup tarragon leaves, coarsely chopped
  • 1/2 cup aged cheddar cheese, grated
  • 3 tablespoons extra-virgin olive oil
  • 3 one-pound lobsters (the cooked meat from each)
  • As needed black pepper, freshly ground
  • 1 avocado, peeled, pitted and cut into 1/8-inch-thick slices
  • 4 slices crisp cooked bacon, cut into 1/2-inch pieces
  • For garnish srisped fried shallots


To make the dressing

  1. Combine the ingredients and salt to taste in a bowl; whisk until blended. Cover and refrigerate until ready for use.

To make the salad

  1. Prepare an ice water bath and set aside.
  2. lace eggs and a pinch of salt in a heavy-bottomed pot with enough cold water to cover. Add the vinegar to keep the eggs from leaking out if their shells crack during cooking.
  3. Bring water to a boil over medium heat, then reduce the heat to low, cooking for 3 minutes. Use a slotted spoon to transfer the eggs to the ice-water bath to cool.
  4. Peel eggs and cut in half. In a large bowl, toss together the salad greens, scallions, 1/4-cup of the tarragon and the cheese.
  5. Heat the olive oil in a large skillet over medium heat. Add the lobster meat and cook for about 2 minutes on each side. Add the remaining 1/4-cup tarragon and season with salt and pepper to taste. Transfer the lobster to a cutting board. Cut lobster meat into 1/2-inch pieces.

To assemble

  1. Season the salad greens with the dressing, salt and pepper to taste. Toss well. Top with lobster, avocado, egg halves, bacon and fried shallots. Serve immediately.

Brad Cohen

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