There are salads and then there are salads! This is the latter, with an abundance of fresh lobster happily crashing the classic Cobb party. If you’re looking to get your lobster fix, look no further than Waterside Market, the year-round café that is a popular pit stop for those fresh off the ferry. In addition to the lobster Cobb, Waterside Market offers lobster rolls, club sandwiches, and Benedicts, for a decadent start to the day. There’s a generous amount of lobster in the salad, so adjust it according to your level of extravagance.
Recipe reprinted with permission from The Martha’s Vineyard Cookbook by Julia Blanter.
Serves 4
- ½ cup mayonnaise
- ½ cup full-fat sour cream
- ½ cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon finely ground black pepper
- 4 cups mixed greens
- 1½ pounds cooked lobster meat, coarsely chopped
- 8 ounces bacon, finely diced and cooked until crisp
- 2 avocados, pitted, peeled, and thinly sliced
- 2 medium tomatoes, diced
- 4 hard-boiled eggs, peeled and halved
- ¾ cup crumbled blue cheese
- 1 lemon, quartered
- 1 tablespoon snipped chives
1. In a medium bowl, whisk the mayonnaise, sour cream, buttermilk, lemon juice, dried herbs, onion powder, garlic powder, and black pepper to combine. Refrigerate until ready to use and up to 1 week.
2. Assemble the salad by placing 1 cup mixed greens in each of 4 individual bowls. Divide the lobster, bacon, avocado, tomato, eggs, blue cheese, and lemon quarters evenly among the bowls, keeping each element separate. Scatter on the chives and serve the dressing on the side.
