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Serves 6-8 | Level: Beginner

Lobster Cobb Salad

From the cookbook:

Barefoot Contessa Family Style

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl. 

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise. 

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.