Lobster & Deviled Egg Cobb Salad

This salad is a perfect addition to the many BBQ’s that you will probably (should be!) be attending this summer and is a refreshing new take on a classic. The lobster tails make it feel really decadent and the deviled eggs add a great boost of flavor. Plus, you will be so cute in a little nautical bikini and big brimmed sun hat, cracking lobster tails. Instagram photos for days.

Lobster tails

Old Bay seasoning

2 Bay leaves (can skip if you don’t have them)

Hard boiled eggs (you can find these already peeled in trader joe’s or whole foods!)

Butter lettuce

1 shallot, cut in to rings

1 avocado

Crumbled gorgonzola cheese

Cherry tomatoes

Fresh Dill, chopped

Sea Salt and black pepper

Small ziploc

For the deviled eggs: 1 tsp of mayo, 1 tsp of capers, 1 tsp of whole grain mustard or Dijon mustard.

For the salad dressing: 1 tsp of chopped shallot, 1 tbsp of dijon mustard, 2 tbsp rice vinegar, 3 tbsp of olive oil.

Bring a large pot of water to a boil, add 3 tbsp of old bay seasoning to the water and 2 bay leaves. Boil lobster tails till they float and turn bright red.

Toss butter lettuce, tomatoes, avocado and shallot in the salad dressing.

Cut eggs lengthwise, remove yolks. Mix yolks and deviled egg mixture. Cut a small corner off of the ziploc and fill with yolk mixture. Fill each egg and garnish with fresh dill and black pepper.

*RGK Lobster tips*

To keep your lobster tails laying flat: run a wooden skewer up the middle of them.

To easily remove the lobster meat: take a pair or kitchen scissors or a sharp knife and cut right up the belly of the lobster tail.

love and lobsters. HD