The Best Lobster Salad
Servings Prep Time
4people 15-20minutes
Cook Time
10minutes
Servings Prep Time
4people 15-20minutes
Cook Time
10minutes
Ingredients
Basic Ingredients
  • 1cup fresh sugar snap peasshelled
  • 1cup English cucumberthinly sliced
  • 2 ripe avocadospeeled, pitted and cut into bite size chunks
  • clamshell of mixed baby greens
  • 2cups sweet cherry tomatoeshalved
  • 6 radishestrimmed and quartered
  • fresh pesto
  • 4 1 1/2 lb live lobstersor 4 cups cooked lobster meat
Dressing
  • 1/2cup green onionswhites only, minced
  • 1/2cup white wine vinegar
  • 1/2cup coarsely chopped fresh dill
  • 2tablespoons Dijon mustard
  • 1teaspoon sea salt
  • 1teaspoon fresh ground black pepper
  • 1cup olive oil
Instructions
  1. Combine all dressing ingredients in a jar with a tight fitting lid and shake well to emulsify. *
  2. Add the lobsters to a large pot of boiling water with a steamer basket, cover tightly and steam until cooked, about 10 minutes and the shell is bright red. Transfer to an ice bath and cool for 5 minutes or so.
  3. Remove lobsters from the ice water, crack the shells and remove the meat. Leave the meat whole or coarsely chop.
  4. Spread the pesto on the outside edges of your serving plates, and make a tower of the mixed baby greens in the center. Arrange the lobster and vegetables around the platter, and serve with the chilled dressing.
Recipe Notes

* This dressing can be made up to 3 days ahead of time. Cover and chill. Shake well just before using.

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