Lobster Salad Recipe

Jessica
Jessica Published April 9, 2020

Bring the taste of coastal New England to your table with this super simple Lobster Salad. If you’re looking to switch things up regarding your meals, this salad would definitely liven your week’s meal lineup. Who could resist the richness of the lobster paired with a tart and creamy dressing? 

This lobster salad is the perfect meal for an ordinary weeknight or if you’re looking to impress at your next function. We guarantee that you will be blown away by just how easy it is to serve up restaurant-quality lobster right from your very own kitchen.

We like to serve this with avocado slices for that added creaminess that is complemented by the tartness of a lemon wedge. However, you can choose to skip the avocado entirely or swap it out for something you prefer more. Your options are practically endless – so don’t be afraid to be a little adventurous.

Tip: Unless you have fresh lobsters to boil, make sure your lobster tail is thawed completely. This will help the lobster cook evenly and prevent the meat from sticking to the shell. The fastest and most efficient way of thawing the lobster tails is to place them in cold water for 30 minutes.

How To Make Lobster Salad

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Fresh and simple ingredients make this lobster salad a crave-worthy summer delight.
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2
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Equipment

  • A stock pot
  • Paper towels
  • Slotted spoon
  • Mixing Bowl

Ingredients

  • 12 oz. lobster tail meat removed
  • 2 tablespoons lemon juice
  • ¼ cup mayonnaise
  • 2 tablespoons chives chopped
  • 1 stalk celery diced
  •  kosher salt to taste
  • Avocado sliced for serving
  • Lemon wedges for serving

Instructions

  • Begin by preparing the necessary ingredients for your lobster salad.
  • Combine all these ingredients, except for the lobster tails, in a mixing bowl.
  • Add ¼ cup of mayonnaise and 2 tablespoons of diced celery for an added crunch to the mayonnaise. As per usual, you can always substitute the mayonnaise with Greek yogurt if you’re looking for healthier alternatives that don’t skimp on flavor.
  • Add 2 tablespoons of lemon juice. This will help cut through the creaminess of the mayonnaise. If you’ve chosen to use Greek yogurt, cut lemon juice down to 1 tablespoon since the yogurt already brings a slight tangy flavor.
  • Throw in the chopped chives and season with kosher salt.
  • Add bite-sized pieces of lobster meat and stir all your ingredients. You want to make sure each piece is coated well with the dressing. Alternatively, you can add a pinch of cayenne pepper if you like more heat.
  • Serve on a bed of lettuce and top with slices of avocado and garnish with a wedge of lemon.

Recipe Notes

You can also steam the lobster- place a steamer basket in a stock pot and add a few inches of water. Cover pot and bring water to a boil. Once boiling, add your lobster tails and cover again. Cook the lobster tails until they turn a crimson and the meat is opaque and tender.
Go ahead and make an open-faced lobster salad sandwich. Preheat your oven to 375F and place a rack about 4 inches away from the heating elements. In a skillet, lightly toast a slice of rye or sourdough bread. Spread a generous amount of lobster salad on your toast. Top with a slice of tomato and sprinkle with mozzarella cheese. Place on a baking sheet and broil until the cheese is bubbly and lightly golden brown around the edges. For the best results, 2-3 minutes should do the trick

Nutrition Facts

Calories: 326kcal | Carbohydrates: 1g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 228mg | Sodium: 899mg | Potassium: 340mg | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 1mg

Commonly Asked Questions

How do I deshell lobster?

To deshell your lobster, take a pair of kitchen shears and cut straight down the middle of the lobster all the way to the fin. Use your thumbs to pry open the lobster, this will make it easier to remove the meat.

Can I make lobster salad ahead of time?

Absolutely! This lobster salad recipe can be made up to 4 hours ahead and served chilled.

What can I substitute lobster with?

Alternatively, you can substitute the glorious lobster with 1 ¼ pounds of sweet-plump shrimp (deveined and shelled). To cook your shrimp, you will need to prepare an ice bath. Add shrimp to a medium stockpot of cold water. Set over medium-high heat and cook until the temperature of the water reaches 170F. Stir occasionally, and make sure that the temperature does exceed 170F.

How do I boil lobster?

To boil your lobster, bring a large stockpot of salted water to a boil. Reduce the heat slightly and keep the water at a gentle boil (stronger than a simmer, but weaker than a rolling boil). Add the lobster tails and boil until the tails are bright red and meat is white and tender.
Each tail will take a minute per ounce to cook. Remove the lobster tails with a slotted spoon and allow the drain on paper towels.

Conclusion

Having an indulgent snack doesn't have to be complicated. Imagine having this on a Friday afternoon after a long week. Everybody deserves some pampering, and what better way to pamper yourself.

Whipping up this easy recipe with a few ingredients would leave you with more time to actually enjoy your decadent snack, if only we could eat lobster more often!

Jessica

Jessica

A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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