Cobb Salad is one of my favorites. It’s fresh and straightforward, loaded with delicious ingredients, and makes a perfect entree. Traditional Cobbs typically have chopped greens, chicken, tomatoes, boiled eggs, and bacon and cheese, topped with a vinaigrette.
Chef Burke’s upscale version of this American classic is a festival of greens with romaine lettuce, watercress, iceberg lettuce, arugula, tarragon leaves and scallions. The dressing is simply luxurious with scallions, parsley, garlic, oregano, chili powder in a base of low-fat mayonnaise and buttermilk.
A Culinary Superstar
We couldn’t find a better culinary mentor. Burke is a graduate of the Culinary Institute of America and has been perfecting his craft for more than 25 years. He has a flair for fun and whimsy with a heart of gold to match. His honors include the coveted Meilleurs Ouvriers de France Diplome d’Honneur from his stint in France; induction by the James Beard Foundation into the Who’s Who of Food & Beverage in America – not to mention his turn on the second and fifth seasons of Bravo’s Top Chef Masters.
Equal mixtures of inventor (his dry-aging process for steaks using pink Himalayan salt is patented), philanthropist, celebrity and passionate chef, he’s truly one of the pioneers of American cooking.
Take advantage of this opportunity to recreate his scrumptious Lobster Cobb Salad.
Lead Photo Credit: ESquared Hospitality.
For The Dressing
- 3/4 cup low-fat mayonnaise
- 1/2 cup low-fat buttermilk
- 1/4 cup coarsely chopped tarragon leaves
- 1 tablespoon scallion, coarsely chopped
- 1 tablespoon flat-leaf parsley, coarsely chopped
- 2 teaspoons garlic, minced
- 2 teaspoons lemon juice, freshly squeezed
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- Pinch salt
For The Salad
- 3 large eggs
- As needed fine sea salt
- 1 tablespoon white wine vinegar
- 1 medium romaine lettuce head, cut into 1/8-inch-thick slices (about 4 cups total)
- 2 bunches watercress, tough stems discarded
- 1/2 small head of iceberg lettuce cut into 1/8-inch-thick slices (about 2 cups)
- 3 cups packed arugula, cut into 1/8-inch-wide slices
- 1/2 cup scallions, green parts only, coarsely chopped
- 1/2 cup tarragon leaves, coarsely chopped
- 1/2 cup aged cheddar cheese, grated
- 3 tablespoons extra-virgin olive oil
- 3 One-pound lobsters (the cooked meat from each)
- As needed black pepper, freshly ground
- 1 avocado, peeled, pitted and cut into 1/8-inch-thick slices
- 4 slices crisp cooked bacon, cut into 1/2-inch pieces
- For garnish Crisped fried shallots
For The Dressing
- 1 Combine the ingredients and salt to taste in a bowl; whisk until blended.
- 2 Cover and refrigerate until ready for use.
For The Salad
- 1 Have an ice-water bath ready.
- 2 Place eggs and a pinch of salt in a heavy-bottomed pot with enough cold water to cover. Add the vinegar to keep the eggs from leaking out if the shells crack during cooking.
- 3 Bring water to a boil over medium heat, then reduce the heat to low, cooking for 3 minutes. Use a slotted spoon to transfer the eggs to the ice-water bath to cool.
- 4 Peel eggs and cut in half.
- 5 In a large bowl, toss together the salad greens, scallions, 1/4-cup of the tarragon and the cheese.
- 6 Heat the olive oil in a large skillet over medium heat. Add the lobster meat and cook for about 2 minutes on each side. Add the remaining 1/4-cup tarragon and season with salt and pepper to taste. Transfer the lobster to a cutting board. Cut lobster meat into 1/2-inch pieces.
- 1 Season the salad greens with the dressing, salt and pepper to taste. Toss well. Top with lobster, avocado, egg halves, bacon and fried shallots. Serve immediately.