When you're looking to step up your salad game - maybe for a special occasion, or just to treat yourself - try my Seafood Cobb Salad with Lemon Dill Vinaigrette!
I’m really looking forward to binging some delicious salads, and healthier meal plans in generat..
We’ve got a bunch of amazing salad recipes to share in the next while, starting with this variation on a traditional Cobb salad.
Sometimes I’ll do a shrimp Cobb salad - basically just a classic cobb salad, with shrimp in place of (or in addition to!) the chicken.
I’ll skip the blue cheese dressing (NOT my thing) in favour of a simple vinaigrette, usually just thrown together with whatever I have on hand, or what I’m in the mood for.
This recipe is basically an elevated version of that, for when we’re celebrating (New Year’s Eve, Anniversary dinners, whatever!), or just feeling fancy.
Mini lobster tails are cooked up and served alongside those shrimp AND I designed an actual dressing recipe, rather than just flying by the seat of my pants.
Have to do justice to that lobster, after all!
Anyway, the next time you’re feeling bougie, be sure to try this seafood Cobb salad - it’s a great recipe!
This recipe uses simple, fresh ingredients that should be easy to find in most grocery stores.
Here’s what you’ll need, along with some helpful notes for you!
The Lemon Dill Dressing
The dressing needs:
1 Lemon (for both zest and juice)
Extra-virgin olive oil
Ground Black Peppercorns
The salad is two main parts - the base salad, and the stuff we top it with:
I start this salad out with my base salads, which I cover in my Salad Meal Prep post.
Basically, on grocery day I assemble 10 salads - each in their own flat, large bowl.
Each consists of some form of salad greens (usually a premix of field greens), some form of broccoli slaw (sometimes premade, usually homemade), mushrooms, English cucumber, green onions, and radishes.
Once assembled, I cover and chill them until use. Throughout the week, they’re used as the base for all kinds of different salads.
Note: If you’re not doing base salads, just start out with a bed of field greens, iceberg lettuce, and/or baby spinach instead.
I’d add some sliced red onion, as well, maybe even some halved cherry tomatoes.
From there, I top the two base salads with all kinds of good stuff:
I use 2 mini lobster tails - about 4 oz each - As well as some jumbo or large shrimp. (6 if jumbo, usually 10-12 if large)
If you don’t want to mess around with lobster meat, you can always use some jumbo lump crab meat in its place.
I like to include some shredded white cheddar, but you can use whatever cheese you like.
Goat cheese, Feta cheese, or Blue cheese crumbles are all great options.
Finally, I also use a couple hard-boiled eggs and slices of crispy bacon to round out the salad.
How to Make Seafood Cobb Salad
The full recipe follows at the end of this post, here is the visual walk-through.
Lemon Dill Vinaigrette
Zest and juice the lemon, measuring 1 teaspoon of zest and 3 Tablespoons of the lemon juice into a large measuring cup, mini food processor, or blending vessel.
Chop the dill add to the cup along with the olive oil, mustard, garlic, and pepper.
Whisk or blend until emulsified - I like to use an Immersion Blender for this.
Season with salt, to taste.
Note: May need to be re-whisked before serving.
Seafood Cobb Salad
Bring a small pot of water to a boil. Add the lobster tails, cook just until bright red and cooked through - about 1 minute per oz.
Remove from heat and allow to cool slightly.
Add shrimp to the pan, season with a little salt and pepper, and sautee until pink and cooked through. Remove from heat.
Carefully pull out the meat, chop into bite sized chunks. Season with a little salt and pepper.
Cut each egg into quarters, rough chop or crumble the bacon.
Serve immediately, along with lemon dill vinaigrette.
Tips and Extra Info
We like to hard boil the eggs ahead of time, and chill them until we’re ready to use them.
We get a pot of water boil, then use a spoon to gently add the eggs to the water.
Set the timer for 13 minutes (if it’s not boiling hard, we’ll do 14 minutes), and let it boil til the timer goes off.
Drain the water off, then run cold water into the pot until the water and the sides of the pot are cool.
We find that the eggs are easier to peel if you do them right away, and if they’re not SUPER fresh.
Peel the eggs, run them under cold water to clear off any bits of shell. Transfer to an airtight container and chill for up to 2 days.
I am a huge fan of cooking bacon in the oven - it is SO low effort, and makes perfectly crispy bacon.
If I know I’ll be making more salads that need bacon over the next few days, I’ll bake it all at once and just chill the extra slices until I need them.
Here’s how I do it:
Preheat oven to 400 degrees F, line a large baking sheet with parchment paper.
Arrange bacon slices on the prepared baking sheet, so that they are very close, but not really touching.
Bake for 21-22 minutes or so, until the bacon is cooked down and crispy.
Carefully transfer the bacon out of the rendered fat, and onto a plate lined with paper towels.
Blot with additional paper towels, and chop up into large bacon bits for use.
More Keto Main Dish Salad Recipes
Looking for more low carb salad recipes that are substantial enough to serve as a meal? Look no further!
Buffalo Chicken Salad
Chicken Bacon Ranch Salad
Italian Sub Salad
Keto Mediterranean Orzo Salad with Chicken
Keto Taco Salad
Mediterranean Chicken Salad
Salad Meal Prep
Seared Tuna Salad
Sesame Ginger Chicken Salad
Shawarma Chicken Salad
Steak Salad with Creamy Wasabi Dressing
Thai Pesto Salmon Salad
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Seafood Cobb Salad
Lemon Dill Vinaigrette Dressing
- 1 Lemon
- ½ cup Extra Virgin Olive Oil
- 1 tablespoon Chopped Fresh Dill
- 1 teaspoon Dijon Mustard
- 2 Garlic Cloves pressed or finely minced
- ½ teaspoon Black Pepper
- Salt to taste
Seafood Cobb Salad
- 2 Mini Lobster Tails thawed if previously frozen
- 6 Jumbo Shrimp thawed and peeled if applicable
- 1 Tablespoon Olive Oil
- Salt and Pepper
- 2 Hard boiled Eggs peeled
- 3 Slices Bacon Cooked till crisp
- ⅓ cup Shredded White Cheddar Cheese
- 2 Base Salads
Lemon Dill Vinaigrette
- Zest and juice the lemon, measuring 1 teaspoon of zest and 3 Tablespoons of juice into a large measuring cup or blending vessel.
- Add the olive oil, dill, mustard, garlic, and pepper, whisk or blend until emulsified. Season with salt, to taste.
- Cover and chill until ready to use.
- Note: May need to be re-whisked before serving.
Seafood Cobb Salad:
- Bring a small pot of water to a boil. Add the lobster tails, cook just until bright red and cooked through - about 1 minute per oz.
- Remove from heat and allow to cool slightly.
- In the meantime, heat olive oil in a nonstick pan over medium heat. Add shrimp to the pan, season with a little salt and pepper, and sautee until pink and cooked through. Remove from heat.
- Use a sharp pair of kitchen scissors to cut the under side of each lobster tail open. Carefully pull out the meat, chop into bite sized chunks. Season with a little salt and pepper.
- Cut each egg into quarters, rough chop or crumble the bacon.
- Arrange seafood, eggs, bacon, and shredded cheese in rows over the top of each base salad.
- Serve immediately, along with lemon dill vinaigrette.