Lobster and Shrimp Cobb Salad
Forget tossing the salad! This seafood Cobb is served board-style, with crisp vegetables, sweet shrimp and lobster, creamy avocado, smoky bacon, and tangy blue cheese arranged for everyone to build their own perfect plate.
We chose a beautiful board to display each ingredient separately and served the dressing in a jar, making it easy for family and friends to gather around and customize their salads. It's a simple approach that turns a classic dish into a relaxed, shareable meal.
Seafood has a unique ability to connect us to the waters it comes from and the people who harvest, farm, and prepare it. This colorful summer board celebrates those connections while inviting everyone to slow down, gather around the table, and enjoy a meal together.
We served ours with marinated goat cheese and toasted bread for an easy summer meal that's perfect for long evenings outdoors!
Cook Time: 40 minutes (if you need to make the eggs)
Serves: 6
Ingredients:
8 thick-cut bacon slices
1 head romaine lettuce, chopped
4 hard-cooked eggs, peeled and cut in half
¾ pound large cooked shrimp
½ pound cooked lobster meat
1 cup halved cherry tomatoes
½ cup chopped red onion, soaked in cold ice water
2 ripe avocados, chopped
½ cup cooked white beans
½ cup marinated olives
¼ cup roasted red bell peppers, sliced thinly
4 ounces blue cheese, crumbled (about 1 cup)
Lemon wedges
1 garlic clove, chopped
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Method:
Note: For the hard-boiled eggs, begin with cold water over the eggs to cover with one inch of water. Bring to a boil and cook for 10 minutes. Run cold water over the eggs and allow to cool for 20 minutes. Peel and cut in half.
1. Cook bacon in a skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Set bacon aside. Pour drippings into a small bowl; set aside to cool slightly. You can also cook the bacon in a 425°F oven until crisp, making less mess on the stove top.
2. Reserve 4 bacon slices. Roughly chop remaining 4 bacon slices, and arrange on a large board with lobster, lettuce, bacon, eggs, shrimp, tomatoes, onion, avocado, cheese, beans, olives, peppers, and lemon wedges.
3. Crumble reserved bacon slices into a food processor. Add garlic, salt, and pepper; pulse until finely chopped, about five times. Add reserved drippings, olive oil, and vinegar; process until blended. Toss the shrimp in a small amount of dressing, do the same with the lobster. Place the remaining in a jar and serve with the salad board.