Lobster salad shines on its own in this recipe, and it’s super easy to prepare! Lobster meat, celery, and chives tossed in a simple creamy dressing make the perfect stuffer for lettuce wraps or lobster shells.
Why this recipe works
You’ve probably had lobster salad if you’ve ever gotten your hands on a plumply stuffed lobster roll. However, there are many different ways to enjoy this creamy lobster concoction without adding buns to the mix.
Lobster salad is light and refreshing with fresh lobster meat, celery for crunch, and chives for flavor. The creamy dressing is a combination of mayo, horseradish mayo, lemon juice, salt, and pepper. It’s simple but flavorful and complements the tender meat really well. If we ever happen to have any leftover steamed lobster tail, you can guarantee we’re making a quick batch of this salad!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – We like to purchase the small 4-ounce lobster tails as they tend to cost a lot less per pound than the larger ones. To make the lobster, follow our recipe for steamed lobster tail!
How to Make Lobster Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place all dressing ingredients into a large mixing bowl. Whisk everything together.
- Chop lobster meat into bite-sized chunks.
- Add lobster, celery, and chives to the bowl of dressing and use a rubber spatula to stir and toss it all together.
- Chill for 1 hour before serving.
Frequently Asked Questions & Expert Tips
Store leftover lobster salad in an air-tight container kept in the refrigerator for up to 2 days.Â
Yes, you can use frozen lobster meat to make this salad. Be sure you allow it thaw and pat it dry before tossing it with the other ingredients. If you don’t pat it dry it may cause the mixture to be watery and separate.
Yes, you can prepare the lobster salad the morning of your event and store it in the refrigerator until you are ready to serve. After all, it will need about an hour of chill time anyhow. I wouldn’t suggest making it any further in advance as its truly best when fresh.
Serving Suggestions
Lobster salad can of course be used as a sandwich filler between hot dog buns, New England-style buns, and even regular sandwich bread. But it can also be served as a dip with crackers, tucked into lettuce leaves, on top of cucumber boats or stuffed inside lobster shells for a pretty presentation.
As pictured above, another great way to enjoy this salad is to pile it over a bed of lettuce with crisp fresh vegetables as a pre-dressed salad with protein. Enjoy chilled.
More Lobster Recipes
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Lobster Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 12 ounces lobster tails cooked, meat removed
- â…“ cup chopped celery
- 2 Tablespoons chopped chives
Dressing
- ½ cup mayonnaise
- 1 teaspoon horseradish sauce
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Things You’ll Need
Before You Begin
- We like to purchase the small 4-ounce lobster tails as they tend to cost a lot less per pound than the larger ones. To make the lobster, follow our recipe for steamed lobster tail.
- Store leftover lobster salad in an air-tight container kept in the refrigerator for up to 2 days.Â
- If needed, you can use frozen lobster meat to make this salad. Be sure you allow it thaw and pat it dry before tossing it with the other ingredients. If you don’t pat it dry it may cause the mixture to be watery and separate.
- You can prepare the lobster salad the morning of your event and store it in the refrigerator until you are ready to serve. After all, it will need about an hour of chill time anyhow. I wouldn’t suggest making it any further in advance as its truly best when fresh.
Instructions
- Place all dressing ingredients into a large mixing bowl. Whisk everything together.
- Chop lobster meat into bite sized chunks.
- Add lobster, celery, and chives to the bowl of dressing and use a rubber spatula to stir and toss it all together.
- Chill for 1 hour before serving.
Nutrition
Chef Antoine Davis
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