This Lobster Cobb Salad with Miso Dressing is my lightened-up version of a classic Cobb Salad, and is so perfect for al fresco dining this summer, wherever you are!
For the Salad:
- 6 ounces bacon (6 slices), chopped and cooked until crispy
- 1 medium head romaine lettuce, chopped
- 4 medium Maine lobster tails, cooked and chopped
- 4 hard-boiled eggs, sliced
- 2 large Hass avocados, sliced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- Black sesame seeds for sprinkling
For the Miso Dressing:
- Cook the lobster tails and cut into bite-sized pieces. Set aside.
- Cook the bacon until browned and crispy. Set on paper towels to drain.
- Assemble the salad: On a large platter, arrange the romaine lettuce all over the bottom. Place the lobster meat in the middle of the platter. Then group the bacon, egg slices, cherry tomatoes, and red onions around the lobster meat. Garnish with cilantro and sprinkle the top with sesame seeds.
Make the Miso Dressing: In a mixing bowl, whisk together the rice vinegar, miso paste, sesame oil, canola oil, maple syrup, and water until creamy. If you like it thinner, add another tablespoon of water. Drizzle the salad with the miso dressing, or serve on the side.
- I like to freeze my bacon before slicing. It’s so much easier to cut when it’s frozen!
- Don’t want lobster? Crab or shrimp would make a great substitute in this Cobb salad!
- Traditional Cobb salads include cheese, like blue cheese. I’m not a fan, but add in whatever cheese you want on top!
- The eggs can be made several days in advance. Keep them in the fridge until ready to use.
- Make the miso dressing in advance to save time! Make extra for other salads too.
- Serving Size:
- Calories: 588
- Sugar: 8.1 g
- Sodium: 716.3 mg
- Fat: 44 g
- Carbohydrates: 21.3 g
- Protein: 30 g
- Cholesterol: 317.1 mg
Keywords: lobster salad, best lobster salad recipe, miso dressing recipe, japanese miso dressing