Lobster Cobb Salad
20 min493 kcal each
A celebratory Cobb with chunks of lobster, avocado, egg, bacon, tomatoes and sweet corn in a sharp red-wine vinaigrette. Lean protein that feels like a treat.
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Plan this recipeIngredients
for 2 servings- Lobster meat, cooked284 g
- Mixed salad leaves60 g
- Avocado57 g
- Eggs2 piece
- Bacon4 slice
- Grape tomatoes75 g
- Sweetcorn kernels82 g
- Dijon mustard1 tsp
- Olive oil4 tsp
- Red wine vinegar7 tsp
- Red onion2 tbsp
- Salt¼ tsp
Method
Prep 20 min · cook 0 min- Hard-boil the eggs for 10 minutes, cool in iced water and slice; cook the bacon until crisp, 6–8 minutes, and crumble.
- Whisk the mustard, oil, vinegar and salt, then stir in the onion.
- Cut the lobster into large chunks.
- Divide the greens between 2 bowls and arrange the lobster, avocado, egg, bacon, halved tomatoes and corn in rows on top.
- Drizzle each with half the vinaigrette.
- Best eaten fresh; the prepped components keep 2 days in the fridge, add the avocado just before serving.
Nutrition
per servingCal
493
Protein
40g
Carbs
14g
Fat
31g
Of 31g of fat per serving, 7.7g is saturated.
