Ina Garten’s Lobster Cobb Salad is made with lobster, avocado, bacon, lemon juice, cherry tomatoes, blue cheese, and arugula, all tossed in a zesty Dijon vinaigrette, and takes 20 minutes to be ready!
Try More Ina Garten Recipes:
? Why You’ll Love This Lobster Cobb Salad Recipe:
- Luxurious Flavor: The tender lobster and rich blue cheese add a touch of elegance to the salad.
- Fresh Ingredients: Creamy avocados and crispy bacon provide a delightful contrast in texture.
- Bright Dressing: The zesty Dijon vinaigrette enhances the freshness of the ingredients.
- Quick and Easy: Minimal prep and assembly make it a straightforward yet impressive dish.
❓ What Is Ina Garten’s Lobster Cobb Salad Recipe?
Ina Garten’s Lobster Cobb Salad Recipe features cooked lobster, avocado, bacon, lemon juice, cherry tomatoes, blue cheese, and arugula, dressed with a Dijon vinaigrette and served with hot dog rolls.
? Ina Garten Lobster Cobb Salad Ingredients
For The Vinaigrette:
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For The Salad:
- 2 ripe Hass avocados
- 1 lemon, juiced
- 1 bunch of arugula, washed and spun dry
- 1 1/2 pounds of cooked lobster meat, cut into 3/4-inch dice
- 1-pint cherry tomatoes, cut in half or quarters
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound lean bacon, fried and crumbled
- 3/4 cup crumbled English Stilton, or other crumbly blue cheese
- 8 hot dog rolls
? How To Make Ina Garten Lobster Cobb Salad
For The Vinaigrette:
- Combine the olive oil, mustard, lemon juice, salt, and pepper in a small bowl and whisk to combine.
For The Salad:
- Cut the avocados in half, take out the seeds, and peel them. Dice into 3/4-inch cubes and mix them with the lemon juice. Quarter the arugula leaves lengthwise if they’re large.
- Transfer the lobster to a bowl and add the tomatoes. Add the pepper and salt, then drizzle with just enough vinaigrette to coat.
- Toss in the arugula, crumbled bacon, blue cheese, diced avocados, and toss once more. Serve at room temperature.
? Recipe Tips
- Use Ripe Avocados: Choose avocados that are soft but not overripe. This ensures a creamy texture without becoming mushy.
- Gently Toss Ingredients: Mix the salad components gently to maintain their distinct textures and prevent over-mashing.
- Serve at Room Temperature: For optimal flavor and texture, let the salad sit at room temperature before serving.
- Opt for High-Quality Blue Cheese: Use a well-aged blue cheese for a richer, more complex flavor that enhances the salad.
? What Serve With Lobster Cobb Salad?
Serve Lobster Cobb Salad with Shrimp Risotto, Midnight Pasta, Baked Farro And Butternut Squash, Szechuan Noodles, Spinach Quiche, and Baked Ziti.
How To Store Leftovers Lobster Cobb Salad?
- In The Fridge: Store leftover lobster cobb salad in an airtight container for up to 2 days.
- In The Freezer: It is not recommended to freeze leftover lobster cobb salad, as it becomes soggy and loses texture.
FAQs
Can I use frozen lobster for lobster cobb salad?
Yes, you can use frozen lobster. Just ensure it is thoroughly thawed and well-drained before adding to the salad.
Why is my lobster cobb salad too dry?
Your lobster cobb salad may be too dry if it lacks enough dressing or if the ingredients are over-mixed.
Why does my lobster cobb salad lack flavor?
Your lobster cobb salad may lack flavor if the seasoning is insufficient or the dressing isn’t evenly distributed.
Why is my lobster cobb salad soggy?
Your lobster cobb salad may be soggy if the dressing was added too early, causing the ingredients to release moisture before serving.
Try More Ina Garten Recipes:
Ina Garten Lobster Cobb Salad Nutrition Facts
Amount Per Serving
- Calories 450
- Total Fat 25g
- Saturated Fat 8g
- Cholesterol 380mg
- Sodium 1.660mg
- Total Carbs 14g
- Net Carbs 7g
- Dietary Fiber 7g
- Total Sugars 7g
- Protein 44g
Ina Garten Lobster Cobb Salad
Description
Ina Garten’s Lobster Cobb Salad is made with lobster, avocado, bacon, lemon juice, cherry tomatoes, blue cheese, and arugula, all tossed in a zesty Dijon vinaigrette, and takes 20 minutes to be ready!
Ingredients
For The Vinaigrette:
For The Salad:
Instructions
- Combine the olive oil, mustard, lemon juice, salt, and pepper in a small bowl and whisk to combine.
- Cut the avocados in half, take out the seeds, and peel them. Dice into 3/4-inch cubes and mix them with the lemon juice. Quarter the arugula leaves lengthwise if they’re large.
- Transfer the lobster to a bowl and add the tomatoes. Add the pepper and salt, then drizzle with just enough vinaigrette to coat.
- Toss in the arugula, crumbled bacon, blue cheese, diced avocados, and toss once more. Serve at room temperature.
For The Vinaigrette:
For The Salad:
Notes
- Use Ripe Avocados: Choose avocados that are soft but not overripe. This ensures a creamy texture without becoming mushy.
Gently Toss Ingredients: Mix the salad components gently to maintain their distinct textures and prevent over-mashing.
Serve at Room Temperature: For optimal flavor and texture, let the salad sit at room temperature before serving.
Opt for High-Quality Blue Cheese: Use a well-aged blue cheese for a richer, more complex flavor that enhances the salad.