Lobster Cobb Salad with Champagne Tarragon Dressing

Serves: 2 entrée portions

Prep Time: 30 minutes | Cook Time: 10 minutes

Butter-Poached Lobster

Ingredients

• 2 lobster tails (6-8 oz each), thawed if frozen and removed from the shell

• 3 sticks unsalted butter

• Pinch of salt

Method

1. Cut the shell on the under side and remove the lobster tail from the shell.

2. Bring the butter to a gentle simmer, not a boil.

3. Poach lobster tails 8 to 10 minutes flipping halfway through while spooning butter over the tails.

4. Remove the lobster tails from the butter and allow them to cool.

5. Cut into bite size medallions.

Salad Base

Ingredients

• 3 cups chopped butter lettuce

• 2 cups chopped romaine hearts

Method

1. Rinse and dry greens thoroughly.

2. Just before plating, toss lightly in a spoonful of dressing for light coating.

Crisp Bacon

Ingredients

• 3 slices thick cut applewood-smoked bacon

Method

1. Bake or pan-fry until deeply crisp, then drain on paper towels.

2. Once cool, chop into ½-inch pieces.

3. Reserve a few larger shards for top garnish to show texture on camera.

Hard-Boiled Eggs

Ingredients

• 2 large eggs

Method

1. Place eggs in a pot of cold water; bring to a gentle boil.

2. Once boiling, reduce to low simmer and cook 9–10 minutes.

3. Transfer immediately to an ice bath for 5 minutes.

4. Peel and halve lengthwise.
   

Cherry Tomatoes

Ingredients

• ½ cup heirloom cherry tomatoes, halved

• Drizzle of olive oil, pinch of salt

Method

1. Toss lightly with oil and salt; no roasting needed. The freshness balances the richness of the dish.

Avocado

Ingredients

• ½ large ripe avocado, sliced

Method

1. Slice just before plating to prevent browning.

2. Fan the slices for an elegant presentation line along the edge of the salad.

Roasted Corn

Ingredients

• ½ cup corn kernels (fresh or frozen)

• 1 tsp butter

• Pinch of salt

Method

1. Sauté over medium heat 2–3 minutes until lightly golden.

   Champagne Tarragon Dressing

   Ingredients

   • 2 tbsp Champagne vinegar (or white wine vinegar)

   • 1 tbsp Dijon mustard

   • 1 tsp honey

   • 1 tbsp minced shallot

   • 1 tbsp chopped fresh tarragon

   • ½ cup light olive oil

   • 1 tbsp crème fraîche or heavy cream (optional for silkiness)

   • Pinch of salt and white pepper

   Method

   1. Whisk together vinegar, mustard, honey, shallot, and tarragon.

   2. Slowly drizzle in olive oil while whisking until smooth and slightly thickened.

   3. Whisk in crème fraîche or cream for texture.

   4. Season to taste.

Assembly

1. Toss lettuce and romaine lightly with a spoonful of dressing; plate as a generous bed.

2. Arrange ingredients Cobb style in neat, colorful rows:

   • lobster medallions

   • Bacon

   • Avocado

   • Cherry tomatoes

   • Hard-boiled egg halves

   • Roasted corn

3. Drizzle more dressing over lobster and greens.