Description
Ina Garten’s Lobster Cobb Salad redefines classic summer dining with luxurious seafood and crisp ingredients. Sophisticated coastal flavors mingle between tender lobster, crisp bacon, and creamy blue cheese, promising a perfect lunch that transports diners to an elegant Hamptons experience.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) cooked lobster meat, cut into ¾-inch dice
- 0.5 pound (227 grams) lean bacon, fried and crumbled
Fresh Produce:
- 2 ripe Hass avocados
- 1-pint (473 milliliters) cherry tomatoes, cut in half or quarters
- 1 bunch of arugula, washed and spun dry
- 1 lemon, juiced
- 0.25 cup (59 milliliters) freshly squeezed lemon juice (2 lemons)
Dressing and Seasoning:
- 1.5 tablespoons (22 milliliters) Dijon mustard
- 5 tablespoons (74 milliliters) good olive oil
- 1.5 teaspoons (7 grams) kosher salt
- 0.5 teaspoon (1 gram) freshly ground black pepper
- 0.75 cup (170 grams) crumbled English Stilton, or other crumbly blue cheese
- 8 hot dog rolls
Instructions
- Craft a zesty vinaigrette by whisking together olive oil, Dijon mustard, fresh lemon juice, kosher salt, and cracked black pepper in a small mixing bowl until thoroughly emulsified.
- Carefully halve the ripe avocados, remove the central pits, and gently peel away the skin. Dice the flesh into uniform 3/4-inch (19 millimeters) cubes, then immediately toss with a splash of lemon juice to prevent browning.
- Transfer the succulent lobster meat into a spacious serving bowl, then gently fold in quartered cherry tomatoes. Season with additional salt and freshly ground black pepper.
- Drizzle the prepared vinaigrette sparingly over the lobster and tomato mixture, ensuring each morsel is lightly coated without becoming soggy.
- Incorporate the peppery arugula leaves, crisp crumbled bacon pieces, and crumbled creamy blue cheese into the salad. Gently fold the ingredients together to distribute evenly.
- Delicately arrange the diced avocado cubes on top of the salad and give a final, gentle toss. Allow the dish to rest at ambient room temperature for optimal flavor melding before serving.
Notes
- Chill serving plates beforehand to keep the salad crisp and cool, preventing ingredients from wilting quickly.
- Select extra-virgin olive oil with a robust flavor to complement the blue cheese and enhance overall taste profile.
- Crumble blue cheese just before mixing to preserve its delicate texture and prevent clumping.
- Toast walnuts briefly to unlock their nutty essence and add a delightful crunch to the salad.
- Dice avocados right before assembling to prevent browning and maintain their vibrant green color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg