Serve it alone, in lettuce cups, as an avocado topping (perfect for lunch!), or atop slices of almond flour bread. While certainly an indulgence and not an everyday menu item, lobster is incredible. Its meat is delicate, very tasty, almost sweet. This lobster salad highlights the lobster’s delicate flavor rather than masking it. And since I use high-quality frozen lobster meat, it’s relatively affordable for the amount you get. This recipe makes four servings, and each costs about $15 at the time of writing this recipe (October 2022).
Ingredients
Here’s a look at the ingredients you’ll need to make this tasty salad. The exact measurements are listed in the recipe card below. Cooked lobster meat: Cut it into bite-size pieces. I use lobster meat from wildforkfoods.com. It comes in packages of 8 ounces, so I buy 2 packages for this recipe. At the time of writing this recipe (October 2022), each package costs around $25. I thaw the lobster for 24 hours in the fridge prior to using it in this recipe. Mayonnaise: I prefer using avocado oil mayo, but you can use whatever mayonnaise you enjoy. Dijon mustard: I highly recommend using Dijon and not any other type of mustard. It’s creamy and less vinegary than yellow mustard. Hot pepper sauce: You can use your favorite pepper sauce. I like Sriracha because of its thick texture and complex flavor. Lemon juice: Adds a touch of acidity and brightens up the salad. Please make sure to use freshly squeezed lemon juice. Veggies and herbs: Celery and chives. Make sure to slice the celery very thinly and chop the chives finely. To season: Kosher salt and black pepper. I don’t use any other spices because I want the flavor of the lobster to shine through.
Instructions
Making this lobster salad is as easy as can be. You simply add all the ingredients to a salad bowl, then stir gently to combine. You can serve the salad immediately or keep it in the fridge for a couple of hours, in which case you should mix it again before serving.
Expert tip
Make sure to mix the ingredients very gently, so that the lobster pieces stay intact. A big part of the enjoyment of this dish is biting into meaty, succulent lobster chunks. You want to keep them that way!
Frequently asked questions
Variations
Here are a few ideas for varying the original recipe:
As mentioned above, you can use sour cream instead of mayonnaise. Make sure it’s full-fat sour cream.Freshly squeezed lime juice is an acceptable substitute for lemon juice.You can experiment with adding a pinch of a spice or an herb. Good candidates include dried thyme and garlic granules.While the salad isn’t spicy, the hot sauce does add a hint of spice. If you’re not a fan of spice, you can simply omit it.
Serving suggestions
I typically serve this tasty salad very simply, on salad plates with silverware. You can also serve it on top of avocado halves, on slices of almond flour bread, or in lettuce cups (butter lettuce leaves are perfect for this):
Storing leftovers
Like other types of shellfish, lobster is highly perishable. You can store the leftovers in the fridge, in an airtight container. I recommend finishing the leftovers within 24 hours. I don’t recommend freezing this salad.
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