Lobster Cobb

Posted on 28. Dec, 2011 by in Comfort Food, Quick Eats


After a traditional Christmas Day brunch of glazed ham, white cheddar gougeres and spinach salad I decided to go for something fast and easy yet still holiday festive for a light dinner. Seafood has always been a favorite at the holidays. In years past I have created elaborate layers of mussels, clams, corn on the cobb, potatoes, lobsters, kale, onions and garlic in one large pot and slow roasted over the outdoor fire pit we call the “cowboy kitchen” for hours on Christmas Day. This year I had a smaller crowd to feed so the lobster cobb turned out to be the perfect combination of flavors …

  • 2 Pacific Spiny Lobster tails
  • 1 ripe avocado
  • small handful of yellow and red cherry tomatos cut in half
  • 4 pieces of good quality bacon
  • 1/3 cup crumbled sheep milk feta
  • 10 cilantro leaves
  • 1T dijon
  • 1/4 cup fresh lemon juice
  • 5T evoo
  • pinch of cayenne or red pepper flakes
  • salt and pepper

Steam the tails for about 15 minutes and let them cool. Remove the meat from the tail and cut into large chunks. Make the vingerette by mixing dijon and lemon juice. Whisk in olive oil and season with salt, pepper and cayenne or red pepper flakes. Dice bacon and saute in a pan till crispy.  Drain bacon on a paper towel to remove any excess fat and let cool about 5 minutes.  In a bowl put diced avocado, cherry tomatos, chunks of lobster and gently fold in about 1/2 the vingerette. Sprinkle bacon, feta, cilantro on top and give one more stir. Place on a bed of argula, spinach or back into the lobster tail shell. Pour a bit more of the dressing on top.

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4 Responses to “Lobster Cobb”

  1. John 7 January 2012 at 3:10 pm #

    Nothing better than fresh Maine lobster !! My tenant brought some back for us and this recipe was a big hit at our monthly dinner club !! Keep them coming :)

  2. ej 8 January 2012 at 4:55 am #

    I have grown to love the Pacific Spiny but I do miss our east coast cousin from Maine and her fabulous claws!

  3. janet schlihs 16 February 2012 at 6:35 pm #

    ok, ok, ok! this looks too good.

    • ej 23 February 2012 at 10:02 am #

      You will LOVE this one!

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