Summer Lobster Cobb Salad

Print

This stunning take on a classic Cobb salad with sweet lobster showcases the best of fresh summer flavours in every bite.

Serves: 4

Prep Time: 15 min

Total Time: 30 min

Ingredients

  • 1 tbsp (15 mL) freshly grated lemon zest
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 1 small shallot, minced
  • 1 tsp (5 mL) pure maple syrup
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1/3 cup (75 mL) olive oil
  • 2 tbsp (30 mL) finely chopped fresh chives
  • 8 cups (2 L) chopped romaine lettuce
  • 1/2 cup (125 mL) halved cherry tomatoes
  • 4 hard-boiled eggs, peeled and sliced
  • 1 avocado, peeled, halved, pitted and diced
  • 10 oz (300 g) frozen cooked Canadian lobster meat or pieces, thawed
  • 6 slices bacon, cooked and chopped
  • 1/3 cup (75 mL) crumbled blue cheese
  • 1 cup (250 mL) cooked corn kernels
  • 4 radishes, thinly sliced

Method

  1. In small bowl, whisk together lemon zest, lemon juice, shallot, maple syrup, mustard, Worcestershire sauce, salt and pepper. Whisk in oil until blended. Stir in chives.  
  2. In large bowl, toss romaine with half the dressing. Arrange on serving platter and top with rows of cherry tomatoes, eggs, avocado, lobster, bacon, blue cheese, corn and radishes. 
  3. Drizzle with remaining dressing. Serve immediately.

Chef’s Notes: Substitute blue cheese with goat cheese or feta cheese if preferred.  

Use leftover shucked grilled corn on the cob if desired.  

MORE RECIPES