Ingredients
Salad
- 1 1/2 pound whole cooked lobster, chopped
- 1/4 cup celery, thinly sliced
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chives, chopped
For Serving
- Avocado halves
- Tomato halves
- Soft rolls
Instructions
- Prepare the dressing: In a medium mixing bowl, combine the thinly sliced celery, mayonnaise, fresh lemon juice, Kosher salt, and black pepper. Whisk together until the mixture is smooth and well blended.
- Toss with lobster: Add the chopped cooked lobster to the dressing mixture. Gently toss to coat the lobster evenly without breaking the meat apart.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This allows the flavors to meld and ensures the salad is served cold.
- Serve: Serve the lobster salad chilled over a bed of leafy greens, avocado halves, tomato halves, or stuffed inside soft rolls. Garnish with snipped chopped chives for a fresh herbal note.
- Enjoy and share: If you try this recipe, consider leaving feedback or rating it to share your experience.
Notes
- Use freshly cooked lobster for the best flavor and texture. If using frozen pre-cooked lobster, thaw completely before using.
- Adjust the seasoning with more salt, pepper, or lemon juice to taste.
- For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- This salad can be made up to a day in advance and stored covered in the refrigerator.
- Serve the salad chilled to enhance the flavors and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
