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Lobster Cobb Salad

Lobster Cobb Salad

  • Yield: 4-6 servings
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  • 6 cups Romaine lettuce, chopped
  • 1 lb Lobster meat, cooked and chopped
  • 8 slices Smoked bacon, cooked and crumbled
  • 4 Hardboiled eggs, halved
  • 2 Avocados, sliced
  • 1/4 cup Scallions, chopped
  • 4 oz Blue cheese, crumbled
  • Stonewall Kitchen Olive Oil & Balsamic, Champagne Shallot Walnut Dressing, Bacon Vinaigrette or Rose Vinaigrette Dressing
Roasted Tomatoes
  • 4 Plum tomatoes, halved lengthwise, core and seeds removed
  • 1 tbsp Olive oil
  • 2 tsp Balsamic vinegar
  • 1/2 tsp Sugar
  • 1/2 tsp Garlic, minced
  • Salt
  • Black Pepper


  1. Preheat oven to 450 F.
  2. Combine the tomatoes, oil, vinegar, sugar and garlic and place cut side up on a large rimmed baking sheet. Sprinkle with salt and pepper and bake for 25-30 minutes, until the tomatoes start to caramelize. Set aside and let cool.
  3. Place the lettuce on individual serving plates. Then top with the roasted tomatoes, lobster, bacon, hard boiled eggs, avocado slices, green onions and blue cheese.
  4. Drizzle dressing of choice over the salads and serve immediately.


Recipe adapted from