Kitchen notes · a little help before you start
Lobster Cobb Salad
Chilled lobster makes this Cobb salad feel generous, with sweet corn and creamy avocado around the tender chunks. Bacon adds a salty crunch against the greens, and a Dijon vinaigrette gives everything a little tang. Catch some lobster with an egg slice and enjoy the different textures together.
- Prep
- 20 min
- Total
- 20 min
- Original yield
- Serves 2
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Pork · Seafood
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Whisk before adding onion
Combine the first vinaigrette ingredients well, then add chopped red onion and set the dressing aside.
2. Keep lobster pieces generous
Cut the cooked, chilled lobster into large chunks before arranging it over the salad greens.
3. Build over the greens
Place greens in the bowls first, then arrange lobster and the other toppings before adding vinaigrette.
Get to know the ingredients
Cooked lobster
Use lobster meat already cooked and chilled, cut into large chunks for the salad rather than cooked during assembly.
Cooked corn
Cook the corn before assembling the salad. You can microwave, grill or boil it.
Crumbled bacon
Use bacon cooked crisp and crumbled, adding it over the greens with the other salad toppings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Lobster Cobb Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Vinaigrette over each bowl
Drizzle the listed vinaigrette portion over each assembled salad, then serve the finished bowls with their toppings.
A little more help as you go
Eggs ready to slice
The hard-boiled eggs are sliced before they join the avocado, tomatoes, bacon and corn over the greens.
Corn cooking choices
Microwave, grill or boil the corn before cutting off the kernels for the salad.
A few questions you might have
Does the lobster need cooking in this recipe?
Assembly starts with lobster meat already cooked and chilled, which is cut into large chunks before topping the greens.
When do I add the red onion?
Whisk the initial vinaigrette ingredients together first, then add the chopped onion and set the mixture aside.
Can I grill the corn?
Yes, grill the corn, or prepare it in the microwave or boiling water.
Where do the avocado and eggs go?
Arrange them over the greens with the lobster, bacon, tomatoes and corn before drizzling on the vinaigrette.
Are the tomatoes left whole?
The ingredient list calls for quartered grape tomatoes, which go over the greens with the other salad toppings.
Any more cooking tips?
You can microwave the corn 3 minutes, grill 5 minutes or cook in boiling water for about 5 minutes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
