Cobb Lobster Salad
Chef Laurent Tourondel is a Michelin starred chef who came from France to the U.S. to introduce his concept of “new American bistro” cooking. He is a partner in the BLT (Bistro Laurent Tourondel) restaurant group. I have no memory of why I purchased his cookbook, published in 2007.
I am aware it seems silly to choose to make a salad from a cookbook by a world-renowned chef, but I love lobster, and I do love a Cobb salad with ranch dressing. And it turned out superb.
From the chef: “The original salad was made with chicken but I like to use lobster instead because it elevates the salad and adds a sophisticated touch. It would also be good with shrimp.”
As best I can tell from his website, he presently has 7 restaurants in the United States, plus he has written two other cookbooks – Go Fish, and Fresh from the Market.
I took a few liberties with this salad. Mainly, I didn’t want the whole salad tossed in the ranch dressing because it wouldn’t have kept, and this is a large salad. Besides, I didn’t think it would be that pretty. Instead, I placed the greens on a platter and began adding the other salad components in a decorative fashion, much like what’s done when you order a cobb salad in a restaurant. You can see the original recipe below, however, in case you want to make it the chef’s way.
Lobster Cobb
Ranch Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup roughly chopped fresh tarragon
1 tablespoon chopped scallion (green part only)
1 tablespoon chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
Salad:
1 medium head romaine, thinly sliced
2 bunches watercress, about 2 cups
1/2 small head iceberg lettuce, thinly sliced
3 cups sliced arugula
1/2 cup chopped scallions (green part only)
1/2 cup roughly chopped fresh tarragon, divided
1/2 cup grated aged cheddar cheese
3 lobsters, 1 pound each, prepared (I used thawed lobster claw meat)
3 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
1 avocado, peeled, pitted, thinly sliced
2 hard-boiled eggs, still jammy, cut in half
4 slices bacon, crisply cooked, cut into 1/2” pieces
Crispy shallots, recipe below, optional
Combine all ingredients for the ranch dressing in a bowl and whisk until blended. (I made the dressing the day before.)
In a large bowl, toss together the salad greens, scallions, 1/4 cup of the tarragon, and the cheese.
Remove the lobster meat from the shells. Heat the olive oil in a large skillet over medium heat. Add the lobster and sauté about 2 minutes on each side. Add the remaining 1/4 cup of the tarragon and season with salt and pepper. Transfer the lobster to a cutting board. Cut the lobster meat into 1/2” pieces.
Obviously I didn’t need to do this because I purchased 2 pounds of shelled and cooked lobster meat from Kent Island Crab Cakes via Goldbelly. If you haven’t tried out Goldbelly, it’s a great delivery service for just about any company with famous food, everything from dim sum to cheesecakes.
Season the salad with the dressing, salt, and pepper. Toss well. (As I mentioned above, I didn’t do this.)
Top with the lobster, avocado, egg halves, bacon, and fried shallots.
Serve immediately.
Crispy Shallots:
Peanut oil for frying
3 tablespoons finely chopped shallots
2 tablespoons Wondra flour
Fine sea salt
Pour the oil into a small saucepan to a depth of about 1 inch, Heat the oil until a small piece of shallot sizzles rapidly when added to the pan. Toss the shallots with the flour. Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds. Remove the shallots with a fine mesh strainer and drain on paper towels. Season with a pinch of salt.
These were fun and good for some crunch, but completely unecessary.
Overall, this salad is a showstopper.
I just almost fell off my chair scampering to get over to your house before this is all gone! What a recipe!
I’ve had a few Cobb variations, but this is definitely the most unique and interesting spin on it. It looks and sounds terrific!
It was so so good.
Hahahahahahahaha!!!! But you can make this any time!
Oh yes!!!
overwhelmed with food joy!
Thanks! Love that.
This is a great find! He definitely elevated the humble Cobb salad to a new level! I especially love the use of tarragon here. One of my favorite herbs. :)
The dressing was as good as the salad. I’ll make it again.
Mimi, you have created a masterpiece!!! I’d love to have a plate of it for lunch! Barb
I’d like another plate of this salad as well!
I will be sharing this tomorrow with a oink to the blog…terrific!
Ha! Thanks!
My mouth is watering, and my stomach growling…
Lobster, however, is not available here. I have a bad case of lobster envy, Mimi.
Well, lobsters aren’t in Oklahoma either! I just have to occasionally treat myself. And sometimes there is free shipping!
This is a salad I can get behind! I love lobster! Cynthia What A Girl Eats
It’s the best seafood, right?!
This is absolutely a kicked up Cobb Salad. The lobster puts it over the top
Thanks. And it was so good!
I prefer the way you’ve presented it, rather than tossed together.
I didn’t care for that, either!
this sounds like a panoply of great flavours Mimi. I love lobster tho it is a rarity in my eating life :=) How tasty!
I had mud crabs in Australia. Would they work?!!
Oh my, your salad looks delicious. You have my taste buds dancing! I may never have Lobster (one has to take out a second mortgage here to enjoy it) but will have other shellfish.
Thanks Mimi.
Mary :))
Oh, I’m sorry. I have to order it online, and I wait for free shipping!
It looks delicious but it sure does look huge. 3 lbs. of lobster! Did you take a second mortgage on your house?😂
They’re really not that expensive from a lobster source, and I wait till there’s free shipping!
Now that truly is a special salad and the dressing sounds especially good.
The dressing was wonderful and I don’t even love tarragon!
Mimi, down to the pretty red-rimmed plate, I love everything about this. Lobster is a fantastic exciting twist to a Cobb salad, as are those delectable crispy shallots! I also like that it can be casual or extravagant for guests. :-) ~Valentina
Thanks, Valentina! It was really a fabulous salad. Quite decadent!
That’s taking Cobb salad to a new and tasty level!
Exactly!!!
Now this is my type of salad! Every element here, I LIKE!!!!
Me, too!!!
Fancy! I love a good cobb salad, but I can’t say I’ve ever seen a version with lobster. Now that is a great idea!!
It was really good, of course!!! Great dressing, too.
I think this is a beautiful take with a twist on a classic salad. Bravo!
It was delicious, thanks!
Love that you make your own ranch dressing! Glad to have that recipe. And I love lobster, too, but prefer it plain with a bit of butter — it’s the Maine boy in me!b
No, I get it! I had a lobster roll in CT last week, the mayo kind, and I was wishing I just had lobster and butter!
This sounds so fancy but familiar at the same time. Great twist on a classic, Mimi!
You summed it up!
Definitely a showstopper. I adore lobster and this salad would be a real treat! Thanks Mimi!
Exactly! It was definitely a treat!
I do enjoy a Cobb Salad but I haven’t had one in ages. And never with lobster. What a great idea!
I thought so too! And it was delicious.
I love the addition of lobster (probably would sub shrimp). Part of your comment on my cobb salad posted in 2015 “And the fact that you did a cobb salad make-your-own buffet is brilliant.”