The Best Lobster Salad

This lobster salad is substantial, and it can make a meal all on its own – perfect for summer entertaining. Serve with a crisp, chilled white wine (or maybe some spicy bloody marys for brunch) and a crusty baguette. Add as many garden veggies as you like, arranged around the plate.

The Best Lobster Salad | Foodal.com

You’ll need a large pot with a steamer insert that is big enough to hold at least four decent-sized lobsters.

Want some more ideas for preparing these tasty sea creatures? Read Foodal’s Four Recommended Ways to Cook Lobster.

The Best Lobster Salad | Foodal.com
The Best Lobster Salad
Votes: 4
Rating: 3.75
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 15-20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15-20 minutes
Cook Time
10 minutes
The Best Lobster Salad | Foodal.com
The Best Lobster Salad
Votes: 4
Rating: 3.75
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 15-20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15-20 minutes
Cook Time
10 minutes
Ingredients
Basic Ingredients
  • 1 cup fresh sugar snap peas shelled
  • 1 cup English cucumber thinly sliced
  • 2 ripe avocados peeled, pitted and cut into bite size chunks
  • clamshell of mixed baby greens
  • 2 cups sweet cherry tomatoes halved
  • 6 radishes trimmed and quartered
  • fresh pesto
  • 4 1 1/2 lb live lobsters or 4 cups cooked lobster meat
Dressing
  • 1/2 cup green onions whites only, minced
  • 1/2 cup white wine vinegar
  • 1/2 cup coarsely chopped fresh dill
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup olive oil
Servings: people
Units:
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.

LobsterAnywhere.com

 

Have any summertime lobster prep tips to share? Let us know in the comments!

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About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

6 thoughts on “The Best Lobster Salad”

  1. I’ve never considered having lobster in a salad, but this seems like a nice way to balance out the richness of the lobster meat in a healthy way, especially for those who don’t want a heavy meal. I like that you’ve used a variety of greens, and included some of my favorites, cherry tomatoes and radishes. This will be a nice addition to my Summer recipe collection.

    • Thanks for your comments Diane, the salad greens do seem to stretch out the rich flavors of the lobster and it makes for a great, light summer meal.

  2. It looks like a lovely salad, and I’ve added it to my list to try for this summer, if the UK ever gets round to being sunny 🙂 .

    However I don’t have the space (or nerve) to cook live lobsters so I tend to buy them pre-dressed – and I will admit our local fish monger does a lovely prawn mousse in the shells that I think would go really well with your dressing. Does the salad work with pre-cooked and chilled meat, or does it really need to be fresh?

  3. Well I happen to live in a place where we do not get lobster all that often, and when we do it is terribly expensive, so we usually do not get to use it in things like salads, but I have to say that this sounds delicious. Like you state, also, works very well for summer entertaining. I think that I am all done when it comes to that, at least for this year, but that does not mean I cannot save this for next year, or sometime during the year. I think it would really come down to getting some cheaper lobster, and for that I will just have to keep my eye out. Thanks for sharing.

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