Ina Garten's Lobster Cobb Salad Recipe With A Twist
There's just something about a crisp, fresh salad that hits the spot. When it comes to salads, there are thousands of options to choose from, and sometimes, it can be a tough deciding on what to go with. One day you may feel like having Caesar, and the next you may want a garden salad. If you are looking for something delicious and exciting, then we have just the recipe for you.
This twist on Ina Garten's lobster Cobb salad is incredibly fresh and flavorful. It includes a light dressing in addition to tomato, lobster, arugula, and avocado. Recipe developer Susan Olayinka of The Flexible Fridge came up with this fantastic spin that truly hits the spot. "I've never actually cooked with lobster before, so this was a neat experiment! It seems like such a gourmet fish, but you can bring it home and keep it casual," Olayinka raves. Keep reading to find out how to make this fantastic salad.
Gather the ingredients for Ina Garten's lobster Cobb salad recipe with a twist
The first step to take in making this recipe or any other is to gather all of the ingredients required to prepare this yummy dish. For starters, you will need a few liquids for flavor. Grab some white miso paste, honey, rice wine vinegar, and soy sauce. Then, hit up the produce aisle, and pick up avocados, lemon, and a pint of cherry tomatoes.
Next, you will need a few odds and ends, including Stilton cheese, bacon, and arugula. Of course, you will also need lobster meat, black pepper, and kosher salt. That's the entire list! Then, you're ready to get started.
Make the dressing
Now that you have all of the ingredients at your fingertips, it's time to get started. The great part about this recipe is that there's no cooking involved, as the lobster should be done ahead of time. Take out a small bowl, and start adding all of the ingredients for the dressing. Start with the miso paste and honey. Next, add the rice wine vinegar, sesame seed oil, and soy sauce. Using a whisk, mix the liquids together until they are well-combined. Set the dressing to the side, because you will need it in just a moment.
Slice the avocado
Now it's time to start slicing and dicing. Pull out a cutting board and a sharp knife. Then, take out your avocados, and place them on the cutting board. Slice them in half, and then remove the seeds, and peel the skin off. Cut each side of the avocado into ¾-inch cubes, and put the cubes into a small bowl. Next, drizzle the lemon juice over the top.
Next, get the arugula leaves. If they are too big, you can cut them in half crosswise, as this will make them a little easier to eat. Set them and the bowl with the avocado aside, and move on to the rest of the chopping.
Slice the tomatoes, crumble the cheese, and chop the bacon
Now that you have the first half of the salad done, it's time to complete the second part. Using the same cutting board as you did for the avocados, grab the pint of cherry tomatoes. Before you use them, be sure to wash them in advance, and be sure they are fully dried. Then, slice each one in half until you have gone through the whole pint. Next, take the Stilton cheese, and crumble it. Finally, chop up the cooked bacon, and then set it to the side.
Put the salad together, and enjoy
Now it's time to add all of the ingredients to the bowl with the avocados. Start with the cherry tomatoes, followed by the arugula. Then, add your cooked lobster meat, crumbled Stilton cheese, salt, and pepper. The last thing to add is the salad dressing, and gently mix everything together.
Get excited, because you can finally enjoy this fresh salad! "This will be a great salad to bring to a potluck [or] barbecue, so some grilled meat would be great on the side with some things like potato salad," Olayinka shares. Because the salad is made with lobster, it's best to enjoy it the same day you make it. This is a great recipe to serve for lunch, brunch, dinner, or for a buffet. Your family and friends are sure to love it!
What did we change?
There's no doubt that Ina Garten's version of this salad is incredibly tasty and fresh, but there is one twist that we've done to make it our own. Olayinka opted to use a different dressing on this salad, adding a lot of deliciousness and really bringing out the flavors in all of the ingredients. For Garten's version, she uses a vinaigrette, which is so yummy, but Olayinka chose to go a little more bold with a miso dressing. Trust us — you're going to want to try this lobster Cobb salad ASAP!
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar
- 1 tablespoon sesame seed oil
- ½ tablespoon soy sauce
- 2 avocados, ¾-inch dice
- juice of 1 lemon
- 1 pint cherry tomatoes, sliced
- ¾ cups Stilton cheese, crumbled
- ½ pound bacon, chopped
- 1 bunch (3 cups) arugula
- ½ pounds cooked lobster meat, ¾-inch dice
- ½ teaspoon of black pepper
- ½ teaspoon kosher salt
- For the salad dressing, whisk together the white miso paste, honey, rice wine vinegar, sesame seed oil, and soy sauce in a small bowl.
- For the salad, cut the avocados in half, remove the seeds, and peel.
- Cut the avocados into a ¾-inch dice, and toss with the lemon juice.
- If the arugula leaves are large, cut them in half crosswise.
- Slice the cherry tomatoes in half.
- Crumble the Stilton cheese.
- Chop the cooked bacon.
- Add the chopped cherry tomatoes to the bowl, followed by the arugula, cooked lobster, chopped bacon, crumbled Stilton cheese, pepper, salt, and finally the salad dressing, and gently mix together.
- Serve at room temperature.
| Calories per Serving | 815 |
| Total Fat | 65.4 g |
| Saturated Fat | 19.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 171.2 mg |
| Total Carbohydrates | 28.0 g |
| Dietary Fiber | 11.7 g |
| Total Sugars | 11.9 g |
| Sodium | 1,586.2 mg |
| Protein | 34.6 g |
