Plump lobster meat adds a hint of extravagance to a Cobb-inspired salad from Wishbone Kitchen creator Meredith Hayden. “This recipe is a celebration of summer,” Meredith says. “It pairs flawlessly with a hot, sunny day and good company.” Here’s how to make a homemade lobster salad with the creamiest herb dressing.

Tips for Making Lobster Salad

“I took the idea of a lobster Cobb salad and simplified it to make lobster the star,” Meredith Hayden says. Keep these helpful recipe tips in mind.

• If you can’t find fresh lobster, look for pre-cooked lobster meat alongside the frozen shrimp in the freezer aisle at the grocery store. Simply thaw according to package directions and use in place of fresh.
• If you have leftover dressing, store it in an airtight container in the fridge for up to 5 days.
• When prepping the basil for the salad, we recommend tearing the leaves into pieces rather than chopping them. This helps keep the leaves from becoming bruised and turning brown.
• Choose a flaky salt to season the greens. The larger crystals add flavor and texture.