lobster salad

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes, the perfect light summer salad made with sweet summer corn, grape tomatoes, garden herbs and chilled steamed lobster.

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

corn

(chilled lobster meat (yield

grape tomatoes (sliced in half)

chives

juice of 1 large lemon

olive oil

salt and fresh cracked pepper

Boston lettuce leaves

Cook corn in boiling water for about 4-5 minutes; set aside to cool.

Cut kernels of the husk and place in a large bowl.

Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl.

Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine.

Place lettuce leaves on two plates.

Top each plate with lobster salad and enjoy!

This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that&#x27;s easy to make and always gets rave reviews!

Lobster Roll

mayonnaise

lemon juice

celery (finely chopped, use the tender inner stalks)

chives (thinly sliced, plus more for garnish if desired)

salt and pepper

hot dog buns

butter (softened)

Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.

Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.

Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.

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This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that's easy to make and always gets rave reviews!

There's nothing like an oh so delicious New England Lobster Roll. And its easier to make at home than you may think, and a lot less expensive.&nbsp;

Best Lobster Roll Recipe

lobster meat

mayonnaise (less if you're not a mayonnaise fan)

tbsp lemon juice

celery stalks

tbsp Italian parsley (finely chopped)

salt (to taste)

black pepper (to taste)

New England style top split hot dog rolls

Thaw the lobster overnight in the refrigerator. Then place in a colander and lightly press down to squeeze the excess water from the lobster meat.

Place the lobster in a large bowl.

Add the mayonnaise, lemon juice, salt, black pepper and old bay seasoning to a medium bowl.

Whisk to combine the dressing ingredients.

Add the chopped celery, and chopped Italian parsley to the bowl with the lobster meat.

Mix the ingredients together to combine.

Add the dressing to the lobster mixture.Mix until well combined.

Refrigerate for at least two hours to allow the flavors of the lobster salad to combine and build in flavor.

Serve the lobster salad on split top hot dog buns and serve with potato chips, macaroni salad or coleslaw.

I made this for dinner this evening and we rated it a ‘definitely do over’ recipe!  Simple to prepare and nice bright flavors that complement the lobster well.  Thank you!

This looks wonderful and going to make this during the week! Thank you so much!

We're vegetarian and the guys had a vegetarian (maybe vegan 🤷🏻‍♀️) at Hollywood Studios in Walt Disney World.  I'm mandatory low sodium and been wanting to try it. I followed the recipe to what I'm able to have and what I had on hand.  They came out amazi g and Hub said they came out so much better!  
Here's what was different. Made #PantryMama sour dough discard  hot dog rolls (without salt) in the #KingArthur hot dog pan, lightly toasted then.  I used a standard can of hearts of palm  (could use more HOP), rinsed &amp; soaked in water twice and rinsed again to help remove as much salt as possible. Clump of cilantro and 2 celery ribs &amp; leaves chopped. I eyed the Hellman's mayo approx 5T. Sprinkle a small amount of Old Bay and added more on top of my husband's. My guess on Sodium is around 500mg.  Made 4 rolls and had plenty for a 5th one. This was delicious and can't wait to my them again when our son is home to try it!!  Thank you Chef Dennis!

Lobster was on sale so we bought an extra didn't know what to do with it but as always ask Chef Dennis! I didn't measure the ingredients with the exception I weighed the lobster to get an idea. A friend gave us some fresh parsley, didn't have a roll. But this was excellent! And even better only took a couple of minutes to prepare.

So very delicious. I was pleasantly surprised.The biggest effort was shelling the lobster claws. Thanks, Chef Dennis! I have also made your Tiramisu recipe a few weeks ago--absolutely great. Your directions are so clear.

Lobster Pasta Salad is loaded with fresh summer veggies and tossed in a light, refreshing lemon tarragon dressing. A true seaside treat.

Lobster Pasta Salad Recipe

plain low-fat greek yogurt

juice and zest of one lemon

salt

pepper

sugar

tarragon

cooked shell pasta

tomatoes

scallions (chopped)

Preheat grill.

In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, lemon zest, salt, pepper, sugar and tarragon until combined.  Set aside.

Place the corn directly on the grill rack and cook until charred on all sides, approximately 1-2 minutes on each side.  Transfer to a plate and allow to cool.

In a large bowl, add the pasta, lobster, tomatoes and scallions.  Cut the corn off the cob and add to the bowl.

Pour the dressing over the salad and toss to combine.  Cover and chill for up to two hours.  Serve with chopped tarragon and lemon wedges, if desired

The sign of a really good recipe is when you mess it up and it's still delicious.  I couldn't find lobster so I decided to use shrimp. Then I got lazy and bought pre-cooked cleaned shrimp - despite knowing full well you should never do that. Of course, the shrimp had zero flavor but the salad was so flavorful that everyone still loved it.

Shrimp Salad

GODDESS

Hass avocado, split, seeded, and peeled

peeled, deviened and cooked shrimp cut into 1/2 inch chunks

peeled,

celery stalk,

black pepper

Boston

asparagus

tomatoes,

anchovy filets,

sour cream

parsley

tarragon leaves

basil

shallots

kosher salt

In a blender, combine the dressing and the avocado, and puree until smooth.

In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.

On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.

Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.

Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.

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Top 5 lobster salad recipes from across the web

The most viewed lobster salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chilled Lobster Salad with Sweet Su...

Lobster Roll

Best Lobster Roll Recipe

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The most viewed lobster salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine