Lobster Salad
Fresh lobster salad with crisp vegetables and a light lemon dressing.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cooked lobster tails, meat chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare the lobster: Remove the meat from the cooked lobster tails and chop into bite-sized pieces.
Chop the vegetables: Halve the cherry tomatoes, dice the avocado and cucumber, and thinly slice the red onion.
Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
Combine ingredients: In a large bowl, gently mix the lobster meat, cherry tomatoes, avocado, cucumber, red onion, parsley, and dill.
Add dressing: Drizzle the dressing over the salad and toss lightly to coat all ingredients.
Chill and serve: Let the salad chill in the refrigerator for 10 minutes before serving to enhance flavors.
Chef's Tips
- Freshness: Use the freshest lobster possible for the best flavor and texture.
- Dressing: Adjust the amount of lemon juice and olive oil to your taste preference.
- Herbs: Substitute dill with tarragon or basil for a different flavor profile.
- Serving: Serve the lobster salad on a bed of mixed greens or in a buttered roll for a lobster roll variation.
- Storage: Consume the salad within a day for optimal freshness.
