Maine Lobster Cobb Salad

Maine Lobster Cobb Salad


  • 1 each 1 1/4 lb. Live Maine Lobster
  • 2-3 ounces lettuce mixture
  • 1 medium avocado, diced
  • 1 hard cooked egg, sliced
  • 4 each artichoke hearts, quartered
  • 1 Roma tomato, diced
  • 1/4 cucumber, diced
  • 4 ounces Lobster Salad Dressing – recipe below
  • croutons for garnish
  • 1 lemon for garnish

Maine Lobster Salad Dressing

  • 1 egg yolk
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Annie's Organic Dijon Mustard
  • 1 tablespoon tomato paste
  • 1 pinch of salt and pepper to taste
  • 1/8 teaspoon Tabasco sauce
  • 1 cup extra virgin olive oil
  • 1/2 lemon, juice only
  • 2 tablespoons pear juice


  1. Steam Maine lobsters for 7 minutes. Clean and save all meat and shells. Cut tail meat into medallions, leave claw meat in whole pieces.
  2. Toss lettuce mixture with tomato, cucumber, artichoke hearts, the remaining knuckle and body meat from the Maine lobster, and the dressing. Arrange on oval platter.
  3. Arrange the medallions of Maine lobster meat on top of lettuce mixture creating the form of a Maine lobster using the shell with the claw meat on each side and the tail fin at the base of the medallions.
  4. Arrange hard cooked eggs, avocado fans, croutons, and lemon wedges around the Maine lobster.
  5. Maine Lobster Salad Dressing
  6. Whisk all ingredients together.