Ina Garten Lobster Cobb Salad Recipe

Ina Garten’s Lobster Cobb Salad is a stunning, upscale version of the American classic. This dish brings together rich lobster meat, creamy avocado, crisp bacon, juicy tomatoes, blue cheese, and perfectly cooked eggs—all beautifully arranged over fresh greens and finished with a tangy vinaigrette.

It’s the perfect show-stopping salad for a summer lunch, elegant dinner, or special occasion when you want to serve something light but indulgent.

What Is Ina Garten’s Lobster Cobb Salad?

This salad takes all the traditional components of a Cobb salad—bacon, eggs, avocado, tomato, blue cheese—and elevates it with tender lobster as the star protein. It’s plated in organized rows over greens for a colorful, restaurant-worthy presentation.

Other Ina Garten Recipes

• Ina Garten Salmon Salad Niçoise
• Ina Garten Kale Salad
• Ina Garten’s Artichoke and Leek Bread Pudding

Reasons to Try Ina Garten’s Lobster Cobb Salad

• Decadent yet light – Rich ingredients balanced with fresh greens
• Perfect for summer – Cool, refreshing, and satisfying
• Beautifully presented – Great for guests or entertaining
• Packed with protein and flavor – Satisfying as a main dish
• Easy to customize – Adjust ingredients to your taste
• Make-ahead friendly – Prep components in advance
• Ideal for lunch or brunch – Feels elegant without the fuss

Ingredients Needed to Make Ina Garten’s Lobster Cobb Salad

For the salad:

• 1½ pounds cooked lobster meat (claws and tails), chopped
• 8 cups mixed greens (arugula, romaine, butter lettuce)
• 4 large eggs
• 6 slices thick-cut bacon
• 1 avocado, diced
• 1 pint cherry tomatoes, halved
• ½ cup crumbled blue cheese
• 2 tablespoons chopped fresh chives (optional)

For the vinaigrette:

• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil

Instructions to Prepare Ina Garten Lobster Cobb Salad

Step 1: Cook the bacon

In a skillet over medium heat, cook bacon until crisp. Drain on paper towels, then chop into bite-sized pieces.

Step 2: Boil the eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 12 minutes. Cool, peel, and quarter.

Step 3: Make the vinaigrette

In a small bowl, whisk together mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in olive oil until fully emulsified.

Step 4: Assemble the salad

On a large platter or shallow bowl, layer the greens evenly. Arrange lobster, eggs, avocado, bacon, tomatoes, and blue cheese in neat rows over the greens.

Step 5: Dress and serve

Drizzle the vinaigrette just before serving, or serve on the side. Garnish with chopped chives if using.

What Goes Well With Ina Garten’s Lobster Cobb Salad

• Grilled sourdough or crusty bread – Adds texture and balance
• Creamy corn chowder – Rich but complementary side
• Fresh fruit salad – Light and seasonal contrast
• Lemon sorbet or panna cotta – Perfect dessert finish
• Roasted asparagus or zucchini – Light vegetable side
• Sparkling water with lemon – Refreshing non-alcoholic option

Key Tips for Making Ina Garten’s Lobster Cobb Salad

• Use fresh, high-quality lobster – Pre-cooked or from the fish market
• Cool all components before assembling – Keeps greens crisp
• Quarter eggs cleanly – For neat presentation
• Cut ingredients uniformly – Enhances visual appeal
• Toss greens lightly in vinaigrette before topping – Adds flavor to the base
• Serve the vinaigrette on the side if prepping ahead – Prevents sogginess
• Add herbs for brightness – Chives, tarragon, or dill work well

Creative Variations of Ina Garten’s Lobster Cobb Salad

• Use grilled shrimp or crab meat – A tasty seafood twist
• Swap blue cheese for goat cheese or feta – Milder options
• Add corn kernels or roasted red peppers – Seasonal vegetables
• Use baby spinach or kale instead of lettuce – More texture and nutrients
• Top with pickled onions – Adds zing
• Include hard salami or prosciutto – For a different protein boost
• Add lemon zest to the vinaigrette – Extra brightness

Storage Guidelines for Ina Garten’s Lobster Cobb Salad

• Store components separately – Prevents wilting and sogginess
• Refrigerate lobster, eggs, and bacon in airtight containers – Best used within 2 days
• Keep vinaigrette refrigerated in a sealed jar – Use within 1 week
• Assembled salad is best eaten fresh – Especially with avocado and seafood

Reheating Tips for Ina Garten’s Lobster Cobb Salad

• Do not reheat the full salad – Best served cold or at room temperature
• Gently warm bacon or lobster if desired – Microwave in short intervals
• Bring vinaigrette and ingredients to room temperature before serving – Best flavor

Nutritional Value (per serving, approx.)

• Calories: 490
• Protein: 28g
• Carbohydrates: 8g
• Fat: 36g
• Fiber: 3g
• Sugar: 3g
• Sodium: 540mg

A luxurious salad packed with protein and healthy fats—light, flavorful, and satisfying.

FAQs

Can I make Ina Garten’s Lobster Cobb Salad ahead of time?

Yes, you can prepare all components ahead of time and store them separately. Assemble just before serving and add the vinaigrette last to keep the salad fresh.

Can I use frozen lobster meat for this Cobb salad?

Yes, high-quality frozen lobster meat works well. Thaw it fully and pat it dry before adding it to the salad.

What type of lettuce is best for a lobster Cobb salad?

Butter lettuce, arugula, or a mix of tender greens provides a delicate base that pairs well with the rich toppings.

Can I substitute another protein for lobster in this salad?

Absolutely. Cooked shrimp, lump crab meat, or grilled chicken are excellent alternatives.

Wrapping Up

Ina Garten’s Lobster Cobb Salad is a restaurant-quality dish that combines everyday freshness with seafood indulgence. With rich lobster, creamy avocado, crisp bacon, and a zesty vinaigrette, it’s perfect for upscale lunches, holiday brunches, or warm-weather gatherings. Simple to assemble and stunning to serve, it’s a salad you’ll want to make again and again.

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