Lobster Salad: a weeknight method

A bowl of lobster salad in a silky dressing.

You can’t go wrong with seafood, whether it’s a seafood boil, crab dip or this unfussy yet totally satisfying lobster salad. Serve your salad on lettuce leaves or pile it into buns, then watch the rave reviews roll in.

A bowl of lobster salad in a creamy dressing.

Lobster is one of the signature culinary indulgences, I love to enjoy it broiled, grilled and in this fabulous lobster salad. This recipe takes less than 10 minutes to put together, and is great for parties, especially in the warmer months.

HOW TO COOK A LOBSTER

You can pick up lobster meat at the seafood department, or buy whole lobsters to cook yourself for this salad. To cook live lobsters, place 3 inches of salted water in a pot and bring it to a boil. Add the lobsters, cover the pot, then cook for 7-8 minutes for a 1 1/4 pound lobster. Remove the lobsters from the water, then let them cool and remove the tail and claw meat from the lobsters. Cut the meat into bite sized pieces and you’ll be ready to proceed with the recipe. Need more guidance? Be sure to check out my full guide on how to cook a lobster.

Diced lobster meat in a bowl.

How do you make lobster salad?

Place diced lobster meat in a bowl along with celery, lemon juice, chives, salt, pepper and mayonnaise. Gently stir everything together until the salad is well combined. Serve the salad right away, or chill it for up to 4 hours before serving. Sprinkle additional chives over the top, then serve and enjoy.

Tips for the reliable salad

This salad also works with shrimp, fresh crab, imitation crab or a combination of seafood.
You can use low fat mayonnaise if desired.
I recommend making sure your celery is finely chopped so that you don’t get large pieces in each bite.
Be sure to use freshly squeezed lemon juice rather than the bottled type.

Diced lobster, celery, mayonnaise and chives in a bowl.

How long is lobster salad good for?

This salad stays fresh for up to 2 days in the refrigerator. Lobster is a highly perishable ingredient, like most other types of seafood. It’s really finest when eaten within 24 hours of when it is prepared for optional flavor and texture.

A mixing bowl filled with lobster tossed in dressing.

Can you freeze lobster salad?

I do not recommend freezing this salad, as it will be diluted and watery when thawed. That being said, you can freeze plain cooked lobster meat, then thaw it, pat it dry and use it in the salad.

Ways to serve this salad

You can eat lobster salad as-is, or serve it in a variety of different presentations.

Lettuce: Spoon your lobster into butter lettuce leaves.
Crackers: Serve your salad with a side of buttery crackers.
Sandwich: Add your salad to a split top toasted bun along with some green leaf lettuce.
Avocado: Spoon your lobster into an avocado half.
Pasta: Add 8 ounces of cooked short pasta to make a pasta salad. Double the amount of the dressing.
Cucumber: Spoon onto cucumber slices for an straightforward party snack.
Puff Pastry: Fill up cooked puff pastry shells with the salad.

Lobster salad served on a bed of lettuce.

If you love lobster, you’ll adore this straightforward salad. This is one of my all time go-to ways to enjoy this succulent variety of seafood!

More seafood recipes you’ll enjoy

Lobster Salad Video

Add as Google preferred source Authorthe Makdob kitchen A bowl of lobster salad in a creamy dressing.

This lobster salad is a combination of fresh lobster meat, vegetables and herbs in a light and silky dressing. An straightforward yet elegant dish that makes for the reliable lighter main course option! Time Prep Time9 minutes
Cook Time1 minute
Total Time10 minutes

Course Salad
Cuisine American
Serves 4

Ingredients

1 1/2 pounds cooked lobster meat approximately 3 1/2 cups, cut into 3/4 inch pieces
1/3 cup mayonnaise
1 1/2 tablespoons lemon juice
1/4 cup celery finely chopped, use the tender inner stalks
1 tablespoon chives thinly sliced, plus more for garnish
salt and pepper to taste

Instructions

Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
Serve immediately, or chill for up to 4 hours. Garnish with additional chives before serving.