Lobster Cobb Salad

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  • 10 ounce cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
  • 2 cups baby greens
  • 2 oz. avocado, diced
  • 2 hard boiled eggs, sliced
  • 4 slices center cut bacon, cooked and crumbled
  • 1/2 cup quartered grape tomatoes
  • 1/2 cup *cooked corn kernels (from 1 fresh cobb)

For the vinaigrette:

  • 1 teaspoon dijon mustard
  • 4 teaspoon olive oil
  • 2 tbsp plus 1 tsp red wine vinegar
  • 1/4 tsp kosher salt
  • 2 tbsp chopped red onion


  1. Prepare vinaigrette by combining mustard, olive oil, red wine vinegar and kosher salt in a small bowl. Whisk until well combined. Add onions and set aside.
  2. Slice lobster meat into bit size chunks.
  3. Spoon baby greens into serving bowls and top each with lobster, avocado, eggs, bacon tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and serve.

Nutrition Information:

Yield: 2 servings, Serving Size: 1 salad

Amount Per Serving:
Smart Points: 9
Points +: 10
Calories: 416
Total Fat: 23.6g
Saturated Fat: g
Cholesterol: 398mg
Sodium: 1171mg
Carbohydrates: 8g
Fiber: 3.4g
Sugar: 1.7g
Protein: 41g

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