Description
A chilled lobster salad combining the elegant flavors of fresh lobster meat with a light and creamy dressing, perfect for warm-weather gatherings.
Ingredients
Scale
- 1 1/2 pounds (680 grams) cooked lobster meat, cut into 3/4 inch pieces
- 1/3 cup (80 grams) mayonnaise
- 1 1/2 tablespoons (22.5 ml) lemon juice, freshly squeezed
- 1/4 cup (40 grams) celery, finely chopped, use the tender inner stalks
- 1 tablespoon (15 grams) chives, thinly sliced, plus more for garnish
- Salt to taste
- Pepper to taste
Instructions
- Cook the Lobster: Start by boiling the lobster for just 1 minute. You will know it is ready when the shells turn a vibrant red and the meat is slightly opaque. Be careful not to overcook it, or the meat can become tough. Keep an eye on the timer!
- Chop the Lobster Meat: Once the lobster has cooled a bit, remove the meat and chop it into bite-sized pieces. You want a nice texture here, so avoid overly small bits that can get lost in the salad. If it is too large, it will not mix well with the other ingredients, so find a happy medium.
- Mix the Salad: In a bowl, combine the lobster meat with mayonnaise, lemon juice, celery, and seasoning. Stir gently until evenly mixed. You will be looking for a creamy consistency that coats the lobster. Just do not go overboard with the mayo; too much will overshadow the lobster’s flavor.
- Chill Before Serving: Let the finished salad chill in the fridge for at least 30 minutes. This waiting period allows the flavors to meld and become more harmonious. It should smell fresh and zesty! Just be careful not to leave it too long; it is best enjoyed fresh.
Notes
- Storage Tips: Refrigerate in an airtight container at a temperature below 40 degrees F for up to 2 days, though best if consumed within 24 hours for optimal flavor and texture.
- Expert Tips: Ensure the celery is finely chopped for better texture. Use freshly squeezed lemon juice rather than bottled for the best flavor. For variations, replace chives with dill for a different herb flavor, or mix in diced avocados for added creaminess.
- Reheating Instructions: Not applicable; this dish is best served cold.
- Serving Suggestions: Serve in butter lettuce leaves for a fresh bite. Pair with buttery crackers for a crunchy contrast. Add to a toasted bun for a seafood sandwich.
- Recipe Variations: You may substitute the mayonnaise with low-fat mayonnaise or Greek yogurt for a lighter spin. Other seafood options include shrimp or imitation crab for variety.
- Ingredient Notes: Select fresh lobster for the best result. For substitution, use 1 pound (450 grams) of shrimp or 1 pound (450 grams) of fresh crab for an alternate version. The best results come from using fresh herbs over dried ones.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 21mg