Wolfgang Puck's Lobster Cobb Salad

Lobster Cobb Salad

GMA Recipes
Difficulty: Easy
Cook Time: min

Wolfgang Puck's Lobster Cobb salad is a hit with seafood lovers and it's easy to put together.


  • Salad
  • 2 heads Romaine lettuce, chiffonade - cut into thin strips
  • 2 heads Watercress
  • 1 lb cooked lobster meat, diced
  • 1/2 lb cooked bacon, chopped
  • 1/2 lb green beans, 1/2 inch cut
  • 2 medium sized tomatoes, diced
  • 6 hard-boiled eggs, separated into yolks and whites, chopped
  • 2 avocados, diced
  • 1/4 lb Roquefort cheese
  • 1/4 cup balsamic vinaigrette ( see recipe below)
  • Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 2 tbsp sherry vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. shallots, chopped
  • 1/2 cup plus 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • Cooking Directions

    For dressing, mix both vinegars with Dijon mustard and shallots. Whisk in olive oil and season with salt and pepper.

    Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in large salad or soup plate.

    Top greens with all the remaining ingredients, making stripes layered across the greens.

    Wolfgang Puck © 2000

    Recipe Summary

    Main Ingredients: lobster, bacon, roquefort cheese

    Course: Drinks, Main Course, Salad, Side Dish

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