Duryea's Lobster Cobb Salad Recipe (Pescetarian version)
Get ready to savor the coastal charm of Montauk right in your own kitchen. We're bringing you a budget-friendly version of Duryea's iconic $100 Lobster Cobb Salad without skimping on the flavors that make it a must-try. Picture succulent steamed lobster, a crisp medley of veggies, and a creamy dressing that'll have you dreaming of the ocean breeze. Let's dive into this flavor-packed journey that's sure to redefine your salad game.
Let's talk about the ingredients makes this salad shine. First, we've got tender lobster meat – the star of the show. Mix that with minced celery for a satisfying crunch, a dollop of avocado oil mayonnaise for a creamy kick, and a squeeze of lemon juice for a zesty twist. Sprinkle in a bit of salt and pepper to elevate the flavors. Then, let gem or butter lettuce create a refreshing base. Top it off with halved cherry tomatoes, diced avocado, and perfectly boiled eggs for a burst of color and texture.
Experience the essence of Montauk in your own home with our Steamed Lobster Cobb Salad. It's all about the delicate lobster, the vibrant veggies, and the harmonious blend of flavors that transport you to the coast. Whether you're craving a bit of luxury or a satisfying meal, this salad hits the spot. So, gather your ingredients, embrace the Montauk vibes, and let your taste buds embark on a journey that'll leave you craving more.
Ingredients (Serves 2-4)
10 oz. Steamed lobster meat (Claw knuckle and tail meat)
4 Tbsp minced celery (1-2 stalks)
2 Tbsp mayonnaise (I use avocado oil mayonnaise)
1 Tbsp lemon juice (or more to taste)
1/2 tsp salt
1/4 tsp black pepper
8 Cups gem or butter lettuce
1/2 Cup cherry tomatoes, halves
1 Avocado, diced
4 Hard boil eggs, halved
1/4 Cup milk of choice (whole milk, full fat coconut milk, or part skim milk works)
1/4 Cup mayonnaise (I use avocado oil mayonnaise)
1/2 Lemon, juiced
1 Clove garlic, minced
1 Tbsp tarragon, minced
1 Tbsp shallot, minced
1/2 tsp dijon mustard
1/2 Tbsp dried oregano
1 Dash hot sauce (I use frank's red hot)
Prepare the lobster salad by adding the steamed lobster meal to a bowl with the minced celery, lemon juice, mayonnaise, salt and pepper to a bowl. I like to leave the lobster meat in larger chunks but you can break the meat apart to your desired preference. Mix to fully combine and set aside.
Add the dressing ingredients to a blender. Blend until smooth and creamy.
Assemble the salad first with a bed of the lettuce, then top with the halved tomatoes, dived avocado, halved hard boiled eggs, and, of course, the lobster salad. Drizzle the homemade tarragon dressing over top and enjoy.
Storage: store in an airtight container in the fridge for up to 3 days (keep dressing on the side for optimal freshness)