Creamy and flavorful, this easy 15-minute lobster salad is the perfect appetizer for special occasions. 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. It has a tender, meaty texture and a delicate, almost sweet flavor. It's not as "fishy" as other types of seafood - its flavor profile is clean and bright. 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.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cooked lobster meat: Cut into bite-sized pieces. I use lobster meat from Wild Fork Foods. It comes in 8-ounce packages (shown in the image below), so I buy two packages for this recipe. At the time of updating this recipe (May 2025), each package costs around $26. I thaw the lobster in the fridge for 24 hours before using it.
- Mayonnaise: I prefer using avocado oil mayo, but you can use whatever mayonnaise you enjoy. You can use sour cream instead of mayonnaise.
- Mustard: I highly recommend using Dijon mustard. It's creamy and less vinegary than yellow mustard.
- Hot pepper sauce: Use your favorite sauce. I like Sriracha because of its thick texture and complex flavor.
- Lemon juice: Adds a touch of acidity and brightens the salad. Please make sure to use freshly squeezed lemon juice.
- Veggies and herbs: Celery and chives. Slice the celery very thinly and chop the chives finely.
Instructions
Making this salad is as easy as can be. You simply add all the ingredients to a salad bowl, as shown below.
Then stir gently to combine. You can serve the salad immediately or keep it in the fridge for a couple of hours, then mix it again before serving. (The detailed instructions and step-by-step photos are included in the recipe card.)
Recipe Tips
- 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!
- If the thawed lobster seems wet, gently pat it dry with paper towels before mixing it with the dressing. This helps prevent a watery salad.
Recipe FAQs
Yes. Freshly cooked lobster works beautifully in this recipe. Simply let it cool completely before chopping it into bite-sized pieces so the dressing stays creamy and doesn't separate.
Yes, but keep them to a minimum so they don't overpower the lobster. Finely diced celery is enough for crunch, but a small amount of diced English cucumber or red bell pepper also works well.
It's meant to be served chilled. You can enjoy it immediately after mixing, but many people prefer letting it chill for an hour so the flavors have time to blend.
Like other types of shellfish, lobster is highly perishable. You can store the leftovers in an airtight container in the fridge for up to 24 hours. I don't recommend freezing this salad. Its texture and flavor won't withstand freezing and thawing.
Serving Suggestions
I typically serve lobster salad 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), as shown in the image below.
Recipe Card
15-Minute Lobster Salad
Video
Ingredients
- 1 pound cooked lobster meat - cut into bite-size pieces; 3 cups
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot pepper sauce
- 1 tablespoon lemon juice - freshly squeezed
- ¼ cup celery - thinly sliced
- 2 tablespoons chives - thinly sliced, divided
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large salad bowl, place the lobster meat, mayonnaise, Dijon, hot pepper sauce, lemon juice, celery, 1 tablespoon chives, salt, and pepper.1 pound cooked lobster meat, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot pepper sauce, 1 tablespoon lemon juice, ¼ cup celery, 2 tablespoons chives, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
- Stir gently to combine.
- Garnish with the remaining 1 tablespoon of chives and serve.
Notes
- 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!
- You can lower the sodium content by using ½ teaspoon of Diamond Crystal kosher salt instead of a whole teaspoon. This will reduce the sodium to 781 mg per serving. Seasonings, especially salt, are guidelines. Adjust to taste.
- I typically serve this salad 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).
- Like other types of shellfish, lobster is highly perishable. You can store the leftovers in an airtight container in the fridge. I recommend finishing them within 24 hours. I don't recommend freezing this salad. Its texture and flavor won't survive the process of freezing and thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Malorie says
Yummy! Definitely special occasion treat, but this was the perfect appetizer for our anniversary dinner!
Vered DeLeeuw says
I'm so glad you enjoyed this appetizer, Malorie! Happy anniversary. 🙂