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.
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.
Notes
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.
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.