Lobster Cobb Salad

It’s fresh and straightforward, loaded with delicious ingredients, and makes a perfect entree. Traditional Cobbs typically have chopped greens, chicken, tomatoes, boiled eggs, and bacon and cheese, topped with a vinaigrette.

Ingredients

For The Dressing

• 3/4 cup low-fat mayonnaise
• 1/2 cup low-fat buttermilk
• 1/4 cup coarsely chopped tarragon leaves
• 1 tablespoon scallion, coarsely chopped
• 1 tablespoon flat-leaf parsley, coarsely chopped
• 2 teaspoons garlic, minced
• 2 teaspoons lemon juice, freshly squeezed
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• Pinch salt

For The Salad

• 3 large eggs
• As needed fine sea salt
• 1 tablespoon white wine vinegar
• 1 medium romaine lettuce head, cut into 1/8-inch-thick slices (about 4 cups total)
• 2 bunches watercress, tough stems discarded
• 1/2 small head of iceberg lettuce cut into 1/8-inch-thick slices (about 2 cups)
• 3 cups packed arugula, cut into 1/8-inch-wide slices
• 1/2 cup scallions, green parts only, coarsely chopped
• 1/2 cup tarragon leaves, coarsely chopped
• 1/2 cup aged cheddar cheese, grated
• 3 tablespoons extra-virgin olive oil
• 3 One-pound lobsters (the cooked meat from each)
• As needed black pepper, freshly ground
• 1 avocado, peeled, pitted and cut into 1/8-inch-thick slices
• 4 slices crisp cooked bacon, cut into 1/2-inch pieces
• For garnish Crisped fried shallots

Preparation

For The Dressing

• 1 Combine the ingredients and salt to taste in a bowl; whisk until blended.
• 2 Cover and refrigerate until ready for use.

For The Salad

• 1 Have an ice-water bath ready.
• 2 Place eggs and a pinch of salt in a heavy-bottomed pot with enough cold water to cover. Add the vinegar to keep the eggs from leaking out if the shells crack during cooking.
• 3 Bring water to a boil over medium heat, then reduce the heat to low, cooking for 3 minutes. Use a slotted spoon to transfer the eggs to the ice-water bath to cool.
• 4 Peel eggs and cut in half.
• 5 In a large bowl, toss together the salad greens, scallions, 1/4-cup of the tarragon and the cheese.
• 6 Heat the olive oil in a large skillet over medium heat. Add the lobster meat and cook for about 2 minutes on each side. Add the remaining 1/4-cup tarragon and season with salt and pepper to taste. Transfer the lobster to a cutting board. Cut lobster meat into 1/2-inch pieces.

To Assemble

• 1 Season the salad greens with the dressing, salt and pepper to taste. Toss well. Top with lobster, avocado, egg halves, bacon and fried shallots. Serve immediately.