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Lobster Cobb salad

Lobster Cobb salad

Amount of people
4 Persons
Type of meal
Preparation time
20 minutes
Seafood included in this recipe
Live Canadian Lobster
Live Blue Lobster (European)
  • 2kg Blue Lobster
  • 30gr lettuce mixture
  • 4 medium avocado, diced
  • 4 hard cooked egg, sliced
  • 16 each artichoke hearts, quartered
  • 4 Roma tomato, diced
  • 1 cucumber, diced croutons for garnish
  • 4 lemon for garnish


  • 2 egg yolk
  • 2 tbsp balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 2 pinch of salt and pepper to taste
  • ¼ tbsp Tabasco sauce
  • 300gr extra virgin olive oil
  • 1 lemon, juice only
  • 4 tbsp Cognac
  1. Steam lobsters for 7 minutes. Clean and save all meat and shells. Cut tail meat into medallions, leave claw meat in whole pieces.
  2. Toss lettuce mixture with tomato, cucumber, artichoke hearts, the remaining knuckle and body meat from the lobster, and the dressing. Arrange on oval platter.
  3. Arrange the medallions of lobster meat on top of lettuce mixture creating the form of a lobster using the shell with the claw meat on each side and the tail fin at the base of the medallions.
  4. Arrange hard cooked eggs, avocado fans, croutons, and lemon wedges around the lobster.
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