Lobster Cobb Salad
This salad is sure to be a huge hit! Lobster and blue cheese are an unexpected but wonderful match and this salad is the perfect choice for lunch or a light dinner. Thanks as always to our friends at Logan’s Daily Catch for their amazing partnership.
Lobster Cobb Salad
- Total Time: 20 minutes
- Yield: 2-4 servings 1x
Ingredients
Units
Scale
Homemade Blue Cheese Dressing
- 2 oz Blue cheese crumbled
- Juice of 1/2 Lemon
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp Sour cream
Salad
- 1 head iceberg lettuce torn
- 6 slices Bacon cooked, chopped
- 3 hard boiled eggs chopped
- 18 Cherry tomatoes halved
- 1 avocados cut in wedges
- 1 ear of grilled corn, kernels removed from cob
- meat of 1 market sized lobster, chopped
Instructions
- Remove the tassels and silk from the corn, place on the grill and cook turning until they are nicely charred. Remove from the grill and wrap in butcher paper until needed.
- Whisk the blue chees and olive oil together until creamy, add the lemon juice, salt, pepper and sour cream, refrigerate until needed.
- Fill a large bowl with the chopped Romain, arrange the remaining ingredients in rows on top. Crumble any remaining blue cheese over top. Serve the blue cheese dressing on the side.
- Prep Time: 20 minutes
- Category: Lobster, Salad, Recipes
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