How to Enjoy Your Summer Lobster…

Historically speaking, the original version was without,  but I am of the school of thought that just about anything can be made, and made better, with lobster. And why not? Lobster is succulently sweet, easy to prepare, gorgeous to look at, and really not that expensive.

I have enjoyed Lobster Enchiladas, Lobster BLT’s, Lobster Beignets, Lobster Thermidor, Lobster Mac-n-Cheese, Lobster Pot Pies, Lobster Diavolo, Lobster Ravioli, Lobster Chowder, Lobster Stew, and of course good ol’ Lobster Rolls.

But what I am craving now is this: Lobster Cobb Salad!

It just seems so “right” this time of year. Let’s face it, it’s hot outside, and there is no need to heat up the whole house preparing a meal. The only items that need to be cooked in Lobster Cobb Salad is the lobster and the bacon, and those can be done in advance. Also, many fishmongers will steam their Lobster right when you buy them - and at no extra charge!

Cobb Salads have always rendered old fashioned Hollywood Glamour to me. Legend has it that it was first devised in the mid-1930’s at the ever-so-chic Brown Derby restaurant, the original “see and be seen” gathering spot. The salad’s namesake was no other that the proprietor, Robert H. Cobb. Rumor has it that Mr. Cobb was hungry late one night and made a salad of leftovers he found in the kitchen. He liked it so much - that he added it to the Brown Derby’s menu and it was an instant success.

One detail that allows the salad to be so stunning is the way it is plated or plattered. After laying down the greens, one adds each ingredient in individual stripes. It looks amazing, all of the vivid colors calling out to you!

Now that summer is almost over, one must have a lobster, and this is a terrific and beautiful way to do so!

Lobster Cobb Salad

serves: 6-8, prep time: 20 minutes


  • 1 head iceberg lettuce, cut in wedges

  • 6 hard-boiled eggs, peeled and cut into wedges

  • 8 slices bacon, cooked until crisp, crumbled

  • 2 cups watercress

  • 2 avocados, halved, pitted, and cubed

  • 2 tomatoes, cubed

  • 2 cups of sweet white corn

  • Meat from 2 steamed lobsters

  • Salt and freshly cracked black pepper

  • 1 cup crumbled Roquefort cheese


  • 1 tablespoon red wine vinegar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup

  • 1 garlic clove, minced

  • Salt and freshly cracked black pepper

  • 2 hard-boiled egg yolks

  • 1/2 cup olive oil

  • About 2 tablespoons finely chopped fresh chives


For the salad:

Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, corn and Roquefort, covering the lettuce almost completely. Season with salt and pepper.

For the dressing:

In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.

To serve, pour some of the dressing over the salad. Serve the remaining dressing on the side.


​© 2020 Brian Beal Moore Catering, a division of Mendoza & Moore, LLC

Created by Gustavo A. Mendoza. All rights reserved.

The trademarks and copyrighted designs contained herein are the property of the respective owners.

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