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RECIPE: Wolfgang Puck’s Lobster Cobb Salad

Today is National Lobster Day, so buy a few crustaceans and get creative! How about dressing one of America’s favorite salads with lobster instead of chicken? Here’s a Lobster Cobb Salad recipe from Chef Wolfgang Puck.



  • 2 heads romaine lettuce cut into thin strips
  • 2 heads watercress
  • 1 pound diced cooked lobster meat
  • 1/2 pound cooked chopped bacon
  • 1/2 pound. cut green beans
  • 2 medium diced tomatoes
  • 6 hard-boiled eggs (separated into yolks and whites and
    then chopped)
  • 2 diced avocados
  • 1/4 pound crumbled Roquefort cheese

    In Bob Cobb’s original recipe, the ingredients
    were chopped and laid out in neat rows.
    Photo by S. Brogan | IST.

    Assemble the ingredients in stripes across a dinner plate and serve with a balsamic vinaigrette on the side. Here’s Wolfgang’s balsamic vinaigrette recipe:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped shallots
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
    With a glass of Champagne, toast to the lobsters of the world for tasting so darned good. See for more gourmet seafood recipes.


    Late one evening in 1937, Bob Cobb, owner of The Brown Derby restaurant in Hollywood, was scrounging in the kitchen’s refrigerator for a snack. He grabbed a mixed bag of ingredients: a head of iceberg lettuce, an avocado, some romaine, watercress, tomatoes, a cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He then took some crisp bacon from a chef’s station and started chopping. He shared the snack with his friend Sid Grauman of Grauman’s Chinese Theatre, who came back and asked for a “Cobb Salad” the next day. It was put on the menu and became an overnight sensation. Movie mogul Jack Warner regularly dispatched his chauffeur to pick one up.


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