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.

By Published On: July 29th, 202448 Comments on Cobb Lobster Salad

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

48 Comments

  1. Dorothy's New Vintage Kitchen July 29, 2024 at 8:17 AM - Reply

    I just almost fell off my chair scampering to get over to your house before this is all gone! What a recipe!

    • Ben | Havocinthekitchen July 29, 2024 at 2:41 PM - Reply

      I’ve had a few Cobb variations, but this is definitely the most unique and interesting spin on it. It looks and sounds terrific!

      • Chef Mimi July 29, 2024 at 3:34 PM

        It was so so good.

    • Chef Mimi July 29, 2024 at 3:32 PM - Reply

      Hahahahahahahaha!!!! But you can make this any time!

  2. beth July 29, 2024 at 8:25 AM - Reply

    overwhelmed with food joy!

    • Chef Mimi July 29, 2024 at 3:33 PM - Reply

      Thanks! Love that.

  3. Ronit Penso Tasty Eats July 29, 2024 at 9:52 AM - Reply

    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. :)

    • Chef Mimi July 29, 2024 at 3:33 PM - Reply

      The dressing was as good as the salad. I’ll make it again.

  4. Anonymous July 29, 2024 at 10:00 AM - Reply

    Mimi, you have created a masterpiece!!! I’d love to have a plate of it for lunch! Barb

    • Chef Mimi July 29, 2024 at 3:33 PM - Reply

      I’d like another plate of this salad as well!

  5. johnrieber July 29, 2024 at 2:06 PM - Reply

    I will be sharing this tomorrow with a oink to the blog…terrific!

    • Chef Mimi July 29, 2024 at 3:34 PM - Reply

      Ha! Thanks!

  6. My mouth is watering, and my stomach growling…

    Lobster, however, is not available here. I have a bad case of lobster envy, Mimi.

    • Chef Mimi July 30, 2024 at 9:39 PM - Reply

      Well, lobsters aren’t in Oklahoma either! I just have to occasionally treat myself. And sometimes there is free shipping!

  7. Anonymous July 29, 2024 at 8:50 PM - Reply

    This is a salad I can get behind! I love lobster! Cynthia What A Girl Eats

    • Chef Mimi July 30, 2024 at 9:38 PM - Reply

      It’s the best seafood, right?!

  8. Charlie DeSando July 29, 2024 at 9:25 PM - Reply

    This is absolutely a kicked up Cobb Salad. The lobster puts it over the top

    • Chef Mimi July 30, 2024 at 9:38 PM - Reply

      Thanks. And it was so good!

  9. Tandy I Lavender and Lime July 29, 2024 at 10:51 PM - Reply

    I prefer the way you’ve presented it, rather than tossed together.

    • Chef Mimi July 30, 2024 at 9:38 PM - Reply

      I didn’t care for that, either!

  10. sherry July 30, 2024 at 12:27 AM - Reply

    this sounds like a panoply of great flavours Mimi. I love lobster tho it is a rarity in my eating life :=) How tasty!

    • Chef Mimi July 30, 2024 at 9:41 PM - Reply

      I had mud crabs in Australia. Would they work?!!

  11. Mary July 30, 2024 at 12:45 AM - Reply

    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 :))

    • Chef Mimi July 30, 2024 at 9:41 PM - Reply

      Oh, I’m sorry. I have to order it online, and I wait for free shipping!

  12. BERNADETTE July 31, 2024 at 5:34 AM - Reply

    It looks delicious but it sure does look huge. 3 lbs. of lobster! Did you take a second mortgage on your house?😂

    • Chef Mimi July 31, 2024 at 7:56 AM - Reply

      They’re really not that expensive from a lobster source, and I wait till there’s free shipping!

  13. Karen (Back Road Journal) July 31, 2024 at 10:44 AM - Reply

    Now that truly is a special salad and the dressing sounds especially good.

    • Chef Mimi July 31, 2024 at 11:30 AM - Reply

      The dressing was wonderful and I don’t even love tarragon!

  14. cookingontheweekends July 31, 2024 at 5:17 PM - Reply

    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

    • Chef Mimi July 31, 2024 at 7:29 PM - Reply

      Thanks, Valentina! It was really a fabulous salad. Quite decadent!

  15. Ann Coleman July 31, 2024 at 6:15 PM - Reply

    That’s taking Cobb salad to a new and tasty level!

    • Chef Mimi July 31, 2024 at 7:29 PM - Reply

      Exactly!!!

  16. Raymund August 1, 2024 at 12:44 AM - Reply

    Now this is my type of salad! Every element here, I LIKE!!!!

    • Chef Mimi August 2, 2024 at 8:02 AM - Reply

      Me, too!!!

  17. David @ Spicedblog August 1, 2024 at 6:15 AM - Reply

    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!!

    • Chef Mimi August 2, 2024 at 8:04 AM - Reply

      It was really good, of course!!! Great dressing, too.

  18. Velva August 1, 2024 at 10:30 AM - Reply

    I think this is a beautiful take with a twist on a classic salad. Bravo!

    • Chef Mimi August 2, 2024 at 8:05 AM - Reply

      It was delicious, thanks!

  19. David Scott Allen August 2, 2024 at 2:05 PM - Reply

    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

    • Chef Mimi August 2, 2024 at 4:58 PM - Reply

      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!

  20. terrie gura August 2, 2024 at 3:51 PM - Reply

    This sounds so fancy but familiar at the same time. Great twist on a classic, Mimi!

    • Chef Mimi August 2, 2024 at 4:59 PM - Reply

      You summed it up!

  21. aodenwalder August 3, 2024 at 9:48 PM - Reply

    Definitely a showstopper. I adore lobster and this salad would be a real treat! Thanks Mimi!

    • Chef Mimi August 4, 2024 at 7:38 AM - Reply

      Exactly! It was definitely a treat!

  22. Frank | Memorie di Angelina August 4, 2024 at 7:22 AM - Reply

    I do enjoy a Cobb Salad but I haven’t had one in ages. And never with lobster. What a great idea!

    • Chef Mimi August 4, 2024 at 7:38 AM - Reply

      I thought so too! And it was delicious.

  23. cookingwithauntjuju.com August 6, 2024 at 5:42 AM - Reply

    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.”

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