To celebrate National Lobster Day on June 15th I wanted to find a way to incorporate lobster into a casual dinner for my family and friends. After searching around on Pinterest a bit I found a recipe for a lobster cobb salad. The pictures looked delicious and it seemed like a realistic option. After a little bit of tweaking I came up with my own version and it was pretty good. While preparing the meal I discovered that I am not a lobster fan, a fact that apparently my whole family knew. They told me they thought it was odd that I wanted to make a lobster themed dinner since I’ve never liked lobster in the past but they didn’t want to say anything. I’m not sure how I forgot that I don’t like lobster but with this amazing salad dressing I didn’t mind it as much. Everyone else was a huge fan of the salad and it was a fun little change from our regular salad routine.

Ingredients:lob cobb 1

  • 1 Large Bowl Boston Bibb Lettuce
  • 2 C. Sherry Roasted Mushrooms
  • 1 C. Corn
  • 1 C. Cherry Tomatoes (halved)
  • 1 Avocado (diced)
  • 6 Slices Peppered Bacon (cooked and chopped)
  • 3 Hard Boiled Eggs (sliced)

For the Lobster:

  • 3 Lobster Tails
  • 2 T. Lemon Juice
  • 5 Bay Leaves
  • 2 T. Italian Seasoning

For the dressing:

  • 1 C.  Olive Oil
  • 2 T. Sherry Vinegar
  • 1 T. Lemon Juice
  • 1 t.  Dijon Mustard
  • 2 T. Worcestershire Sauce
  • 1 Clove Garlic (minced)
  • 3 T. Red Wine Vinegar
  • Kosher Salt and Fresh Cracked Pepper to taste

lob cobb 3


  1. Prepare salad dressing by whisking together all ingredients in a bowl.
  2. Cover dressing and put in fridge to combine flavors.
  3. Fill a large pot 2/3 full with water.
  4. Add bay leaves, lemon juice and Italian seasoning to pot and bring to a boil.
  5. place a fine mesh screen (or colander) over the top of the pot.
  6. Place lobster tails shell up on the screen and cover.
  7. Steam for about 8-10 min (no peaking!)
  8. Remove lobster tails and set aside to cool.
  9. Shell the tails and chop meat into bite size pieces and place in a small bowl.
  10. Serve all ingredients á la carte so people can pick and choose how they want their salad.
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