Montauk Lobster Cobb Salad (Duryea’s Copycat Recipe)
This copycat Lobster Cobb Salad takes a fan-favorite dish from Duryea’s in Montauk and turns it into an easy recipe to make right in your home kitchen. Cooked lobster atop a bed of lettuce, then topped with favorite garnishes and a creamy tarragon dressing!
What Makes This Recipe Great
There’s a popular restaurant in Montauk called Duryea’s that serves a twist on a classic Cobb salad but with lobster and it has a cult following. It’s also outrageously expensive and we can make a version at home that is just as delicious and for much less money! Plus, I think my version is a little lighter and fresher!
If you live on the East Coast, you can get cooked lobster from your fishmonger pretty easily. Otherwise, it’s not hard to find frozen cooked lobster. If you live in my area, I purchased perfectly cooked lobster tail from Captain Kidd’s in Redondo. Tossed in a creamy tarragon dressing, this salad is sure to be on repeat all summer long!
Of course, this Lobster Cobb Salad is very flexible and you can swap in the protein of your choice. If you are serving this to guests and someone doesn’t eat one of the salad components, just serve it in a separate bowl on the side.
Ingredient Notes
Lobster Cobb Salad
- head romaine lettuce: Or gem lettuce, leaves separated and left whole or chopped.
- cooked lobster meat: A mixture of tail and claw meat, cut into bite-size pieces – can be frozen/defrosted or fresh lobster meat, cooked from a fishmonger OR swap in cooked crab, shrimp, chicken, or white beans.
Toppings
These are all suggestions, totally optional, feel free to mix and match.
- cooked bacon or turkey bacon
- sharp cheddar shavings: (I do this with a vegetable peeler) or shredded cheddar. You can also use feta cheese or blue cheese if preferred.
- hard-boiled eggs
- ripe avocado slices: Or large chunks of avocado, what you prefer.
- cherry tomatoes
Tarragon Dressing
- vegenaise or good quality mayonnaise
- lemon juice
- garlic cloves
- Dijon mustard
- sea salt or kosher salt
- freshly ground black pepper
- unrefined, cold-pressed extra-virgin olive oil
- a dash of hot sauce or a pinch of cayenne
- fresh tarragon leaves
Step-by-Step Instructions
- Blend or whisk together the dressing ingredients until smooth. Set aside in a small bowl or mason jar.
- In a large bowl, toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl or large platter.
- Top the lettuce with the chopped lobster and desired toppings. Serve extra dressing on the side.
Expert Tips
- To cook turkey bacon: place bacon on a large rimmed baking sheet covered with parchment paper and bake in a 375 F oven for 15 minutes. Flip and bake for another 10-12 minutes.
- Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.”
- Or, to make the classic Duryea’s Tarragon Dressing:
¼ cup buttermilk
¼ cup light mayonnaise
1 Tbsp tarragon vinegar
½ Tbsp fresh tarragon, finely chopped
¼ tsp garlic cloves, finely minced
¼ tsp shallots, diced
⅛ tsp mustard powder
½ scallion, chopped
1 dash Tabasco
½ Tbsp chives, parsley, oregano, fresh chopped and mixed
Salt and white pepper to taste
Whisk everything together in a bowl until combined.
- How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating.
- Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings.
Serving & Storage Tips
Serve this salad on individual plates with additional dressing and desired toppings.
Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.
More Delicious Salad Recipes
Grilled Halloumi Salad with Sumac Dressing
Collard Greens Salad with Lemon Parmesan Dressing
Roasted Beet Greek Salad with Olive Vinaigrette
Seven Fishes Seafood Salad Recipe
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Get the Recipe
Montauk Lobster Cobb Salad with Tarragon Dressing
Ingredients
- Dressing:
- 1/2 cup Vegenaise or good quality mayonnaise
- Juice of 2 lemons
- 2 garlic cloves
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
- A dash of hot sauce or a pinch of cayenne
- ¼ cup fresh tarragon leaves
- Salad:
- 1 head large romaine chopped or 4 Gem lettuces, leaves separated and left whole or chopped
- 1 pound cooked lobster meat a mixture of tail and claw meat, cut into bite-size pieces - can be frozen/defrosted or freshly cooked from a fishmonger OR swap in cooked crab, shrimp, chicken or white beans
- Toppings - these are all suggestions totally optional, feel free to mix and match:
- ½ pound nitrate-free turkey or pork bacon cooked and diced
- ¾ cup sharp cheddar shavings I do this with a vegetable peeler or shredded cheddar
- 2 hard-boiled eggs peeled, chopped or grated
- 1-2 avocados cubed
- 20 cherry tomatoes halved
Instructions
- Blend together the dressing ingredients until smooth. Set aside.
- Toss the lettuce with enough dressing to coat lightly and arrange in a shallow serving bowl.
- Top with the chopped lobster and desired toppings. Serve extra dressing on the side.
Notes
Can use chopped smoked almonds in place of the bacon or “Bac ‘Un.” To make the classic Duryea’s Tarragon Dressing: ¼ cup buttermilk ¼ cup light mayonnaise 1 Tbsp tarragon vinegar ½ Tbsp fresh tarragon, finely chopped ¼ tsp garlic cloves, finely minced ¼ tsp shallots, diced ⅛ tsp mustard powder ½ scallion, chopped 1 dash Tabasco ½ Tbsp chives, parsley, oregano, fresh chopped and mixed Salt and white pepper to taste Whisk everything together in a bowl until combined. How to make hardboiled eggs perfectly: Bring a pot of water to a boil. Lower the eggs with a large spoon into the boiling water and adjust the heat so that the water gently boils. Time the eggs for 10 minutes for hard-boiled, a minute or two less for jammy eggs. Drain the water and cover the eggs with cold tap water. Add enough ice to the eggs and water so that everything is completely cold. Let chill in the ice bath for 5 minutes at least. Drain, peel, and rinse the eggs before eating. Additional ingredients: Feel free to mix and match the toppings that have been suggested above, or add additional toppings as you see fit. Green onions, red onion, and/or fresh corn kernels would also make great toppings. Serving & Storage Tips Serve this salad on individual plates with additional dressing and desired toppings. Once tossed, this salad should be eaten right away. To make ahead of time, store the dressing, lobster, lettuce, and toppings in separate airtight containers. When ready to serve, follow the directions above to toss, top, and serve the salad.
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