Seafood Cobb Salad Recipes

THE ORIGINAL COBB SALAD

Steps:

• Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
• Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

SHRIMP COBB SALAD

Steps:

• Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

COBB SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.

COBB SALAD

Steps:

• In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

SEAFOOD COBB SALAD WITH A FLORIDA TWIST

Steps:

• Now I am sure most of you know how Cobb salads are put together. And most of us have had them at some point. A lettuce base and then stripes of the different ingredients layered over the top of the salad. A creamy blue cheese or sometimes a vinaigrette and "Cobb Salad." I have had probably 5 versions, all claiming to be traditional, but if you go back to the traditional Brown Derby Recipe -- that is classic. So this is my semi classic flavors with a twist.
• Bacon -- I like to cook my bacon right in the microwave. Just place the bacon on a paper plate or microwavable plate and top with a paper towel, then 4-6 slices of bacon, then another paper towel, then 4-6 slices of bacon, then another paper towel. Now I make up to 3 layers at a time -- but always top with a paper towel. Takes 1 layer about 3 minutes; 2 layers about 4; and 3 layers about 6 minutes. No clean up. Now you can always bake it or pan saute if you prefer, but use good quality smokey or hickory turkey bacon. Cook until crisp and then remove to a plate to let cool. Then chop into small bits.
• Base -- Chopped mixed greens and mixed with the shallots and put on each plate as the base. Or you can use a small serving bowl which works well too. I sometimes like to top with just a little salt and pepper.
• Dressing -- Mix the olive oil, red wine vinegar, lemon juice, orange juice, garlic, mustard, thyme, salt and pepper, and capers in a small bowl or measuring cup and set to the side.
• Layers -- Start right to left or left to right. Who cares? This is just layers the vegetables like little stripes on top of the salad. My ideal version -- I start with egg, then tomato, a little seafood, then avocado, then bacon, then mango, seafood, and finish with tomato. Very simple. If you have one vegetable or fruit that is more than the other, don't worry, just make an extra stripe. It doesn't matter on the order or ingredients. Just add it to the salad as you like. If you like more tomato, by all means, more avocado, go ahead. No mango, don't worry, try papaya or peaches. These are just my favorites.
• Dressing and Topping -- Now, top with with walnuts, gorgonzola cheese and top with the dressing. That is it! It is an amazing salad. Elegant, worthy of a dinner party, but still great for a weekend dinner. Make the same recipe to make 4 small salads or cut in half to make just 2.
• I cut the recipe in half all the time to make it just for me and my SO. I like to make 2 small salads and then serve with a big bowl of warm creamy roasted tomato soup (usually from the freezer), a nice slice of baguette (also from the freezer), and you have an amazing dinner!
• I pulled up a local restaurant and for a Cobb Salad with a cup of soup and bread stick they charged $18 and that was just chicken. I will guarantee you that you will make 4 giant salads with seafood NOT chicken and it will cost you about the same as 1 for lunch. It is a great salad. ENJOY!

SEAFOOD COBB SALAD

Steps:

• To boil: bring large stockpot of water to boil; add in 2 tablespoons of Creole seasoning; add shrimp; cook for 5-8 minutes until they're pink/orange; drain and refrigerate till cool
• To blacken: pat shrimp dry with paper towel; lightly season with Creole seasoning; heat DRY cast iron skillet to medium high heat; place seasoned shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are slightly pink and browned; refrigerate till cool
• Rinse and pat dry; use kitchen scissors and cut a slit down the top of the shell lengthwise; Place on ungreased baking sheet
• Turn oven to 500ºF or "broil" setting; place lobster on middle rack and broil for 5-8 minutes, until the flesh turns slightly pink; remove and allow to cool. Once cooled, remove shell and scoop out lobster meat; set aside
• Place in a fine meshed colander and drain; do not rinse
• Combine all dressing ingredients into large bowl; mix well and refrigerate
• Dice red onion, halve cherry or grape tomatoes, slice cucumber; prepare bacon and drain on paper towel
• Cut bacon (once cooled) into tiny pieces; set aside
• Plate mixed greens on plates or shallow bowls
• Add equal amounts of seafood, onion, bacon, blue cheese, tomatoes and cucumbers to each plate
• Slice avocado and place equal amounts on each plate
• Serve with Remoulade dressing on the side