Ina Garten Lobster Cobb Salad Recipe
This salad takes all the traditional components of a Cobb salad—bacon, eggs, avocado, tomato, blue cheese—and elevates it with tender lobster as the star protein. It’s plated in organized rows over greens for a colorful, restaurant-worthy presentation.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Salad
- Method: Boiling + Roasting
- Cuisine: American
Ingredients
For the salad:
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1½ pounds cooked lobster meat (claws and tails), chopped
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8 cups mixed greens (arugula, romaine, butter lettuce)
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4 large eggs
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6 slices thick-cut bacon
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1 avocado, diced
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1 pint cherry tomatoes, halved
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½ cup crumbled blue cheese
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2 tablespoons chopped fresh chives (optional)
For the vinaigrette:
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2 tablespoons Dijon mustard
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2 tablespoons white wine vinegar
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1 tablespoon fresh lemon juice
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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½ cup olive oil
Instructions
In a skillet over medium heat, cook bacon until crisp. Drain on paper towels, then chop into bite-sized pieces.
Place eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 12 minutes. Cool, peel, and quarter.
In a small bowl, whisk together mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in olive oil until fully emulsified.
On a large platter or shallow bowl, layer the greens evenly. Arrange lobster, eggs, avocado, bacon, tomatoes, and blue cheese in neat rows over the greens.
Drizzle the vinaigrette just before serving, or serve on the side. Garnish with chopped chives if using.