Lobster Cobb Salad - Everything Anna
We all know, it’s not so much about the food than the person you are sharing it with, but this spectacular Lobster Cobb Salad makes it a perfect match.
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I used to love having lunch with my friend Tara. She was a writer and when I first met her she was working for a food magazine and always looking for a review. I use to accompany her on some of her assignments and it was on these occasions that my love affair with words began. Tara was as passionate about eating the food as she was about writing about it. We would drive clear across the city for her favourite cookies, chatting all the while. I loved to listen to her stories. It seemed there was always something exciting going on. She had a way with words. Tara is one of my favourite writers; and when she writes her words dance on the page. She has since fallen desperately in love and moved away. I don’t see her much, but I think of her often and when I do, I am reminded of our lingering lunches and fabulous chats.

We all know, it’s not so much about the food than the person you are sharing it with, but this spectacular Lobster Cobb Salad makes it a perfect match. The sweetness of the lobster, the smoky bacon with blue cheese, the texture of the avocado—together they are indescribable and only better paired with a glass of chilled Chardonnay.

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.

Recipe from our lovely ANNA Magazine Style & Purpose. SHOP NOW

Recipe from our lovely ANNA Magazine Style & Purpose. SHOP NOW

  • Duration
  • Cook Time
  • Prep Time
  • 2 to 4Servings

Ingredients

  • 2 large Atlantic lobster tails
  • 2 ripe avocados, diced and shelled
  • 1/2 cup blue cheese, English Stilton is good
  • 6 slices bacon, cooked, crumbled
  • 1 small bunch arugula
  • 1 cup cherry tomatoes

Vinaigrette

  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 lemons
  • 1 teaspoon coarse salt
  • Cracked black pepper

Preparation

For vinaigrette, whisk all ingredients together in small bowl. Set aside.

For lobster, bring large pot water to boil, add 1 teaspoon salt, and place lobster tails inside. Reduce heat to medium and cook for about 6 minutes. Remove from heat and allow lobster to remain in hot water for another 3 minutes. Remove, drain, chop coarsely, and set aside. 

For salad, in large bowl place arugula, tomatoes and vinaigrette and toss. Add avocado and lobster, tossing lightly so as not to mash avocado. Crumble bacon and blue cheese on top and serve immediately. 

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