This Lobster Cobb Salad with Miso Dressing is my lightened-up version of a classic Cobb Salad, and is so perfect for al fresco dining this summer, wherever you are!
This vibrant and healthy Lobster Cobb Salad will transport you to the shores of New England! I gave it my Asian twist, of course, with the addition of Japanese miso dressing. The flavor combos in this salad are to die for!
How to cook lobster tails
Cooking lobster tails is beyond easy! I used Maine lobster tails for this recipe, but you can use Florida tails as well. I only used the tails, but if you're boiling an entire lobster then use the claw meat too! There's nothing better than succulent lobster meat!
- Place the lobster tails in a pot of boiling water to cover. Boil for 5 minutes, or until the lobster tails turn red and are curled up. Remove the tails from the pot and place them in an ice bath to stop the cooking process.
2. On a cutting board, slice the tails down the middle to extract the meat. I used kitchen scissors which is the absolute easiest way to do it!
3. Chop up the lobster meat into bite-sized pieces.
How to make lobster cobb salad
I used the ingredients below for my lobster Cobb salad, but this salad is so flexible! Use whatever veggies you have on hand. You can even add cheese!
Ingredients for the lobster salad:
- Cooked Maine lobster meat
- Romain lettuce
- Hard-boiled eggs
- Cherry tomatoes
- Red onion
- Avacodos
- Bacon
- Cilantro
Crisp romaine lettuce, creamy avocados, sweet cherry tomatoes, red onions, crispy bacon, hard-boiled eggs, and succulent lobster meat -- this is the best lobster salad you'll ever make! Platter it up for a fantastic lunch or dinner!
What's in the miso dressing?
This Japanese miso dressing is so easy to make, just 6 ingredients. You'll want to use this dressing on other salads, or as a yummy marinade for proteins!
- Sesame oil
- Rice vinegar
- Canola oil
- Miso paste
- Garlic
- Maple syrup
Miso Dressing pairs perfectly with this Asian-inspired Lobster Cobb Salad! If you love lobster recipes, you need to try my Lobster Bánh Mì sandwich, and my New England-inspired Asian Lobster Rolls!
Tips and tricks
- I like to freeze my bacon before slicing. It's so much easier to cut when it's frozen!
- Don't want lobster? Crab or shrimp would make a great substitute in this Cobb salad!
- Traditional Cobb salads include cheese, like blue cheese. I'm not a fan, but add in whatever cheese you want on top!
- The eggs can be made several days in advance. Keep them in the fridge until ready to use.
- Make the miso dressing in advance to save time! Make extra for other salads too! It keeps in the refrigerator for a few weeks.
Want more recipes like this?
If you liked this Lobster Cobb Salad recipe, you’re going to want these recipes too:
- Lobster Bánh Mì
- Asian Lobster Rolls
- Gluten-Free Baked Coconut Shrimp
- Spicy Baked Shrimp Balls
- Grilled Baby Octopus with Nuoc Cham
Lobster Cobb Salad with Miso Dressing
This Lobster Cobb Salad with Miso Dressing is my lightened-up version of a classic Cobb Salad, and is so perfect for al fresco dining this summer, wherever you are!
- Total Time: 15
- Yield: 4 1x
Ingredients
For the Salad:
- 6 ounces bacon (6 slices), chopped and cooked until crispy
- 1 medium head romaine lettuce, chopped
- 4 medium Maine lobster tails, cooked and chopped
- 4 hard-boiled eggs, sliced
- 2 large Hass avocados, sliced
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- Black sesame seeds for sprinkling
For the Miso Dressing:
- ¼ cup rice vinegar
- 2 tablespoons white miso paste
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 1 tablespoon maple syrup
- 1 tablespoon water
- 1 garlic clove, crushed
Instructions
- Cook the lobster tails and cut into bite-sized pieces. Set aside.
- Cook the bacon until browned and crispy. Set on paper towels to drain.
- Assemble the salad: On a large platter, arrange the romaine lettuce all over the bottom. Place the lobster meat in the middle of the platter. Then group the bacon, egg slices, cherry tomatoes, and red onions around the lobster meat. Garnish with cilantro and sprinkle the top with sesame seeds.
Make the Miso Dressing: In a mixing bowl, whisk together the rice vinegar, miso paste, sesame oil, canola oil, maple syrup, and water until creamy. If you like it thinner, add another tablespoon of water. Drizzle the salad with the miso dressing, or serve on the side.
Notes
- I like to freeze my bacon before slicing. It's so much easier to cut when it's frozen!
- Don't want lobster? Crab or shrimp would make a great substitute in this Cobb salad!
- Traditional Cobb salads include cheese, like blue cheese. I'm not a fan, but add in whatever cheese you want on top!
- The eggs can be made several days in advance. Keep them in the fridge until ready to use.
- Make the miso dressing in advance to save time! Make extra for other salads too.
- Prep Time: 15 min
- Category: Salads
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 588
- Sugar: 8.1 g
- Sodium: 716.3 mg
- Fat: 44 g
- Carbohydrates: 21.3 g
- Protein: 30 g
- Cholesterol: 317.1 mg
Robin says
You have done it again! The sweetness of the lobster juxtaposed with herbaceous cilantro made for a scrumptious meal.
Asian Caucasian says
Thanks so much, Robin! So glad you enjoyed this Asian-inspired lobster salad!
Vicki Summers says
This looks fabulous!!!! Can't wait to try it! Thanks Lesli!!
Asian Caucasian says
This salad is perfect for the summer! I will have to prepare this when I'm in Cape Cod!
Lauren Anne Forney says
I was so excited to see your beautiful version of a Cobb salad! I love lobster and it’s perfect in this salad. Can’t wait to make this!
Asian Caucasian says
Thanks so much, Lauren! This salad will be on repeat all summer. You can switch out the protein also. Hope you enjoy!