Lobster Cobb Salad
Leafy greens never tasted so good! Take your average cobb salad recipe to the next level with juicy lobster and Simply Dressed® Cucumber Ranch Dressing.
Ready In: 18 Minutes
Prep Time: 10 Minutes Cook Time: 8 Minutes
Cut the hard boiled eggs in half lengthwise, spoon out the yolks, and put them in a small bowl. Set the egg white halves aside. Combine Greek yogurt, mustard, and the yolks, stirring until creamy by breaking up yolks with a fork. Season with salt and pepper, to taste.
Spoon the yolk mixture back into the halved egg whites. Store in the refrigerator until needed.
Preheat the oven to 450°. Cut the lobster tails in half lengthwise and brush each half with cucumber ranch dressing. Bake, cut-side up, for about 6-8 minutes or until the internal temperature reaches 145°F. Set aside to cool.
Divide the lettuce, cucumbers, tomatoes, corn, avocado, blue cheese, and bacon between four bowls. Remove the lobster from the shells, cut each tail into chunks, and top each salad with the lobster meat (half of a lobster tail per serving).
Top each salad with the hard-boiled egg halves. Drizzle with cucumber ranch dressing and serve.
