Lobster salad is a classic recipe combining lobster's sweet and succulent taste with crisp celery and a creamy dressing. Whether served on a bed of lettuce or between two slices of bread, this seafood salad is always a hit! After all, any occasion feels special when lobster is on the menu!
Add 1 ½ lbs lobster meat, ⅓ cup mayonnaise, 1 tablespoon lemon juice, ¼ cup celery, 1 tablespoon chives, ¼ teaspoon each, salt & pepper(to taste), and the optional 1 splash hot sauce to a mixing bowl.
1 ½ lbs lobster meat, ⅓ cup mayonnaise, 1 tablespoon lemon juice, ¼ cup celery, 1 tablespoon chives, ¼ teaspoon each, salt & pepper, 1 splash hot sauce
Gently stir until all of the ingredients are combined.
You can serve your lobster salad right away, but ideally, you want to chill it for at least 30 minutes (up to 4 hours). Garnish with extra chives if desired.
Notes
1 ½ pounds of lobster meat is roughly 3 ½ cups.
For the best-tasting lobster salad, use fresh, high-quality ingredients. If possible, try to use fresh lobster meat, lemon juice, and a good brand of mayo like Duke's, Hellman's, or Best Foods.
To ensure tender and succulent lobster meat, cook a whole lobster in a large pot of boiling water for about 7-9 minutes (for a 1-pound lobster). Adjust the cooking time accordingly for larger lobsters. Be careful not to overcook the lobster, or you will end up with tough, rubbery meat!
Let freshly cooked lobster cool before making lobster salad. This makes it easier to handle, and the salad tastes best cold anyways!
Adjust the seasonings to suit your tastes. You can use more or less salt & pepper, and I find a splash of hot sauce (or sprinkle of paprika) adds a lovely little kick. Dill also makes a great addition either mixed into the salad or added as garnish!
Lobster salad tastes best when served chilled. After preparing the salad, cover and refrigerate it for at least 30 minutes to allow the flavors to meld together. This also helps the salad hold its shape when served.
You can also try using different types of seafood in this salad, such as shrimp, crab, or scallops, for a variation on the traditional lobster salad!
To store: Lobster salad should always be kept in an airtight container in the fridge and is best enjoyed within 2 days. I don't recommend freezing it because the mayonnaise will separate.