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Lobster Cobb Salad

Bobby loves making these salads in the Summer! The inspiration comes from two different places. Number 1: A place called Duryea’s in Montauk, NY. They make a Cobb salad that Bobby craves every Summer. Number 2: The incomparable Ina Garten made one for lunch during a visit Bobby made to her home that has always stuck in his mind. Here’s Bobby’s riff on the salad.:

Lobster Cobb Salad with Jammy Eggs and Creamy Smoked Chile Dressing 

Serves 2


For the dressing: 

¼ cup mayonnaise

1 tablespoon chipotle puree

1 teaspoon Dijon mustard

Juice of 1 lemon

Kosher salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

Whisk all the ingredients together until combined and set aside.


For the salad:

1 pound fresh lobster, mixture of tail and claw meat , cut into large chunks

1 head baby Romaine or baby Gem lettuce

1 cup halved cherry tomatoes

¼ cup crumbled feta cheese

¼ cup thinly sliced green onions

2 tablespoons chopped fresh basil

2 tablespoons chopped chives

1 pound fresh lobster, mixture of tail and claw meat , cut into large chunks

Creamy smoked chile dressing, see recipe above

1 ripe avocado, diced

3 slices crispy bacon, cut into large pieces

2 6-minute eggs (‘jammy”), cut in half, see recipe below

Place the greens in a large bowl. Add tomatoes, feta cheese, green onions, basil,  half of the chives and the lobster meat. Spoon half of the dressing into the bowl and gently mix. Add the avocado, season with salt and pepper. Add the bacon and gently toss just to coat. Gently transfer the salad contents to a large platter or shallow bowl. Nestle the eggs on top of the salad. Drizzle some more dressing and garnish with some additional chives and serve.


For the “Jammy Eggs”:

2 eggs

¼ teaspoon baking soda


Set up an ice bath: fill a large bowl with ice water and set aside.

2  Add the baking soda to a large pot of boiling water. This will help eggs peel easier. Using a slotted spoon gently place the eggs into the boiling water and set a timer for 6 minutes. At the 6 minute mark, gently retrieve each egg with the slotted spoon and transfer to the ice bath to stop them from cooking.

3  Once the eggs are cool, remove them from the ice bath and pat them dry with paper towels. Gently peel the eggs, discard the shells and cut eggs in half to serve.