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Lobster Cobb Salad Rolls Recipe

Lobster Cobb Salad Rolls

Ina Garten

2005, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Supper in a Box

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 1-10 of 40

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  • on April 14, 2012

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    Hate to say this, but I made some "slight" alterations. Substituted chunky crabmeat for the lobster. Served the salad in rolled tortilla shells. Yum! I'm talking awesome! Will make this again when I want to impress my friends. Great recipe, Ina!

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  • on May 18, 2011

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    We served this at my daughter's First Communion brunch and everyone loved it. I prepped everything, but the avacado, the night before which made it easy to assemble after Mass. Thank you Ina for a great recipe!
    ~Carolyn P.
    Boston, MA

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  • on April 27, 2011

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    What a great recipe! And so easy! I couldn't find fresh lobster meat so I used fresh cooked shrimp instead. It was perfect. After mixing the shrimp, dressing and tomatoes I took enough salad for two and mixed it with half an avocado per person (sliced, added some bacon, cheese, and arugula. Then I sprinkled it with some lemon. I knew I was going to have leftovers so I didn't want the salad mixed and sit in the refrigerator overnight. it held really well this way and had leftovers for lunch the next day. A definite spring summer dish!

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  • on April 15, 2011

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    Very Tasty! I took advice from other reviews and used the ingredients according to taste. I used a light crusty roll instead of the hot dog buns. Well done Ina!
    Sharon
    Harlem, NY

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  • on March 18, 2011

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    I made this recipe several times as straight salad when I was living with a roommate in Atlanta. The main adjustments were replacing the arugula and hot dog rolls with a bed of fresh field greens and I replaced the bleu cheese with chevre to suit my roommate's tastes. It made a wonderful dinner salad in the summer heat.

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  • on June 23, 2010

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    I made the salad with shrimp that I sauteed in olive oil and seasoned with Old Bay, salt, and ground pepper. I tasted the dressing after following the directions exactly and it was a little sour as other reviews said, so I added a little honey to taste and it was much better. I made the salad on a smaller scale for just myself, so I added everything into my salad bowl and tossed it right before I ate it and didn't worry about the lemon juice for the avocado. I thought it made a delicious dinner with a glass of white wine in the summer!

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  • on June 20, 2010

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    Recipe is excellent! The dressing is very sour. We put aliitle honey in the dressing made it excellent.

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  • on March 25, 2010

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    a very nice and fresh salad, however too much salt and the dressing had too much lemon juice.

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  • on February 14, 2010

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    As any good cook will tell you, you should ALWAYS taste the different steps to a recipe to know how to alter it. The dressing should have been tasted so you know what type of base you're working with. Check the sodium content of any ingredient you are working with, how else do you know if it is any good? And if something sounds like it might have too much salt, then TASTE it BEFORE adding any. Then you can avoid the 'too much salt' issue. Ina is great, and while she has more money to put into her food, her recipes can still be made on a chicken budget. Just need to be smart about it.

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  • on June 20, 2009

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    I travel to Maine and pick my lobster up there. Now I take advantagae of Shorite's 4.99 lb sales.
    I love the original recipe, but I have made some changes:
    Add half of a red onion
    Add Lime juice
    and hold the bacon
    I used an amish blue cheese it was milder and even my children would eat it.
    Send us more recipes Ina. And try mine!!

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