Lobster Cobb salad serves up serious spring and summer flavors. Adobe Stock/DD Images
Try out this easy recipe for a bright and savory lobster Cobb salad, courtesy of former Moderne Barn Executive Chef Ethan Kostbar.
Who doesn’t love a good salad as the weather grows warmer? Switch things up from your standard garden variety with this Cobb salad so good you’ll definitely be going back for seconds. The recipe comes courtesy of Moderne Barn, a Westchester restaurant known for its creative flavor pairings and artful cuisine. Unsurprisingly, this salad serves up precisely the same flavorful vibes and is easy to prepare at home. Plus, your foodie friends won’t be able to stop eating it!
Cobb Salad Dressing:
Serves 4-5 people
¼ cup water
½ ounce red wine vinegar
1 tablespoon sugar
¼ cup lemon juice
½ ounce Worcestershire sauce
1 ounce dry mustard
1 each garlic clove
¼ cup extra virgin olive oil
Mix ingredients in blender until creamy and emulsified. Season salt and white pepper to taste.
2 Maine hard-shell lobsters, 1 pound each
Bring a large pot to a boil and add salt. Cook the lobster whole for 14 minutes.
Submerge the lobster in ice water for 10 minutes.
Remove tail, claw, and knuckle meat from carcasses. Cut lobster meat medium dice.
Marinate in the dressing and a sprinkle of salt.
1 head romaine hearts, chopped
1 tablespoon tarragon, chopped
¼ cup blue cheese, crumbled
3 each cooked bacon, chopped
1 dill pickle, chopped
1 avocado, diced
1½ hardboiled eggs, cut in quarters
¼ cup croutons
1 heirloom tomato, diced or cut in wedges
Combine all ingredients in a mixing bowl, including lobster and dressing, mix and serve.