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Lobster Salad – Fresh, Creamy & Ready in 15 Minutes

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Lobster Salad is a fresh and creamy seafood dish made with tender lobster meat, crisp celery, and a light lemon dressing. This easy lobster salad recipe is perfect for summer lunches, sandwiches, or elegant appetizers.

Ingredients

Scale
  • 1 1/2 pounds lobster meat (from 3–4 lobster tails)
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely diced celery
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. If using raw lobster tails, bring a large pot of salted water to a gentle boil.
  2. Add lobster tails and cook for 5–7 minutes until shells are bright red and meat is opaque (internal temperature 140–145°F).
  3. Remove lobster from water and allow to cool slightly. Remove meat from shells and chop into bite-sized chunks.
  4. In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
  5. In a large bowl, combine chopped lobster, diced celery, chives, and parsley.
  6. Pour dressing over the lobster mixture and gently fold until evenly coated. Do not overmix.
  7. Refrigerate for 20–30 minutes before serving for best flavor.
  8. Serve chilled on lettuce leaves, in sandwich rolls, or as a plated seafood salad.

Notes

  • Avoid overcooking lobster to prevent tough texture.
  • For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
  • Store in an airtight container in the refrigerator for up to 2 days.
  • Do not freeze, as the dressing may separate.
  • Always keep lobster salad chilled at 40°F or below.

Nutrition

Find it online: https://recipeeasily.com/lobster-salad/