Creamy and flavorful, this easy-to-make 15-minute lobster salad is a 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. 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 of these servings costs about $15 at the time of writing this recipe (October 2022).
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 Wild Fork Foods. 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.
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 that I tried and liked 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.
Lobster Salad Instructions
Making this 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.
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!
It generally is, but in this case, we're keeping the cost in check by using relatively affordable bags of high-quality frozen lobster.
Once thawed, the lobster is excellent. I don't feel that having been frozen it's significantly inferior to fresh lobster meat, although fresh is obviously better.
Lobster 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.
And while some compare it to shrimp, that's not fully accurate. Lobster is more tender, delicate, and sweeter than shrimp.
You can use full-fat sour cream. I do, however, feel that it's best to use mayonnaise in this salad in terms of both flavor and texture.
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. Its texture and flavor won't withstand the process of freezing and thawing.
- 1 lb. 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
- ¼ teaspoon black pepper
- In a large salad bowl, place the lobster meat, mayonnaise, Dijon, hot pepper sauce, lemon juice, celery, half of the chives, salt, and pepper.
- Stir gently to combine.
- Garnish with the remaining chives and serve.
- 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!
- 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.
- 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. Its texture and flavor won't withstand the process of freezing and thawing.
Add Your Own Notes
Nutrition per Serving
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