Level up your greens with our sweet, luscious lobster salad loaded with crunchy cucumbers, juicy tomatoes, and a tangy dill dressing.
- 1/4 cup minced scallions, green tops only
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons Dijon mustard
- 1/2 teaspoon coarse sea salt, plus more for cooking
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar
- 6 tablespoons extra-virgin olive oil
- 4–5 lobster tails (about 16 ounces cooked meat)
- 2 heads butter lettuce (such as Boston or bibb), leaves separated and chopped into bite-size pieces
- 1 cup diced seedless cucumber
- 2 cups halved cherry tomatoes
- 2 ripe avocados, cut into bite-size pieces
- Combine the green onions, dill, mustard, salt, pepper, and vinegar in a small bowl. Slowly stream in the oil, whisking as you pour, until the dressing is emulsified. Set aside.
- Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby.
- Add the lobster tails to the pot, cover, and reduce the heat to medium. Cook until the meat is firm and pinkish-white and the shells are bright red, about 8 minutes. Using tongs, transfer the tails to the ice bath and remove after they’ve cooled to the touch, about 5 minutes.
- Place a tail on its side and press down to crack the shell. From here, you can pry the rest of the shell open with your fingers and remove the meat. Repeat with each tail. Coarsely chop the meat into big chunks.
- Arrange the lettuce on 4 individual salad plates and drizzle each with about 1 tablespoon of the dressing. In a large bowl, add about 1/3 of the cucumber and cherry tomatoes, and all of the lobster meat. Pour in all but about 1/4 cup of the remaining dressing and gently fold the salad together.
- Plate the salad in even portions on top of the lettuce, surround it with the remaining cucumbers, tomatoes, and avocado, and drizzle with the remaining dressing. Serve immediately.
- Prep Time: 35 minutes
- Cook Time: 10 mintues
- Category: Seafood
- Method: Boiling
- Cuisine: Salad
Keywords: lobster, salad, mustard, dill