Hey everyone! People who know me well know that lobster salad is always my second favorite food. For those from the south who don’t know, it’s a lot like shrimp or chicken salad, but with beautiful, rich lobster. A lobster roll is filled with lobster salad, which is simple to make and soooo good. I know yall are going to love my Easy Lobster Salad Rolls!.
Lobster salad is a classic seafood dish that is commonly served as a snack, appetizer, or light meal. It features chunks of tender, sweet lobster meat tossed in a creamy dressing and sometimes served over a bed of crisp lettuce or salad greens. But what exactly goes into making this luxurious salad? Let’s break it down ingredient by ingredient.
The Main Attraction: Lobster Meat
The star of lobster salad is, of course, the lobster meat itself. Lobster salad is usually made with cooked lobster meat from the claws, knuckles, and tails of whole lobsters. The most common types used are Maine lobster and rock lobster. The sweet, succulent meat from these lobsters has a delicate seafood flavor that pairs perfectly with the creamy dressing.
To make lobster salad, you’ll need about 1 pound of cooked lobster meat, diced into bite-sized pieces, for 4 servings This typically comes from 3-4 whole 1-pound lobsters The meat is poached, steamed, or boiled prior to making the salad. Pro tip Save time by buying pre-cooked lobster meat from your local fish market instead of cooking whole lobsters yourself.
Creamy, Tangy Dressing
Lobster salad gets its signature flavor from the creamy dressing Traditional lobster salad dressings are mayonnaise-based Mayonnaise adds a rich creaminess and tangy flavor that complements the sweet lobster meat. For a 1-pound batch of lobster salad, you’ll need around 4-6 tablespoons of mayo. I prefer using full-fat mayonnaise, but lower-fat options like light mayo or Greek yogurt can be substituted.
For extra creaminess, some recipes call for sour cream or cream cheese in addition to mayonnaise. A touch of fresh lemon juice brightens up the dressing with some zesty citrus flavor. Lemon complements lobster surprisingly well. Add 1 tablespoon of fresh squeezed lemon juice per pound of lobster.
Crunchy Vegetables
To add texture and crunch, lobster salad typically includes crisp vegetables like celery and onion. I like to use thinly sliced or diced celery stalks. Roughly 1/2 cup of chopped celery for a 1-pound lobster salad recipe. Celery has a fresh, bright flavor that pairs nicely with the rich lobster and creamy dressing.
Onions are also commonly used, but go light on them as you don’t want their flavor to overpower the lobster. Green onions or chives are better choices than red or yellow onions. Leafy lettuces like butter lettuce or spinach can also be great crunchy additions.
Seasonings and Herbs
When it comes to seasoning, don’t overcomplicate things. Lobster meat has a naturally sweet flavor that just needs a touch of salt, pepper and lemon juice to shine. Kosher salt and freshly cracked black pepper allow the lobster flavor to take center stage while still livening things up.
Some chefs add fresh herbs like dill, chives, parsley or tarragon to lobster salad dressing for extra flavor. But simplicity is best to let the lobster be the star. The only herb I might add is a pinch of tarragon, which has a subtle anise-like flavor that complements seafood beautifully.
Putting It All Together
Once you have your cooked lobster meat, dressing ingredients, and crunchy veggies ready to go, making lobster salad is a breeze. Simply chop the lobster into bite-size pieces and place in a mixing bowl. Add the mayo, lemon juice, celery, and any other vegetables or seasonings. Toss everything together gently until the lobster is evenly coated with the creamy dressing.
And that’s it – your lobster salad is ready to enjoy! For serving, scoop the lobster salad into lettuce cups, over a bed of greens, between slices of bread for lobster rolls, or eat as-is with crackers. Garnish with extra lemon wedges, celery leaves, or parsley.
Some key tips for stellar lobster salad:
- Be gentle when tossing to keep the lobster chunks intact.
- Let it chill for at least 30 minutes in the fridge to allow flavors to meld.
- Add mayo gradually until it reaches the desired creaminess.
- Season conservatively so the lobster flavor shines through.
- Serve the same day for the freshest taste and texture.
Lobster salad may seem indulgent and fancy, but it’s surprisingly easy to make at home with basic ingredients. By following this handy breakdown of the core components, you can master making lobster salad with sweet lobster meat, creamy dressing, and crisp vegetables. Adjust the amounts based on how much lobster you have on hand for a perfect batch every time.
Easy Lobster Salad Rolls (with mayonnaise)
There are two types of lobster salad: warm (butter-based) or cold (mayonnaise-based). This is a mayonnaise-based lobster salad, which is my favorite, and is served chilled. That said, both varieties are wonderful — it just depends on the flavor profile you desire.
Lobster, unfortunately, doesnt keep as long as many proteins. I think you should eat this lobster salad within 24 to 48 hours, but I think within 24 hours is best.
On the inside of a sliced roll is lobster salad. My lobster salad has lobster, herbs, seasonings, vegetables, mayonnaise, lemon juice, and Dijon mustard.
I do not recommend freezing lobster salad; it is best eaten fresh as quickly as possible.
There are two ways to get lobster meat: lobster tails are the easiest, and claws and other parts of the lobster are cheaper. I used claws for this recipe because they were cheaper.
Mayonnaise: I recommend using a high-quality, full-fat mayonnaise for this recipe. Dukes is my mayonnaise of choice.
Dijon Mustard: Grey Poupon is my choice.
Fresh produce: Vidalia onion, celery, lemons.
Seasonings: Kosher salt, black pepper, parsley, garlic powder, Old Bay.
Bread: New-England style buns/hot dog buns/any roll with a split middle.
Butter: Unsalted — for the roll.
- Finely dice your onion and celery.
- Put lobster meat, mayonnaise, onion, celery, Dijon mustard, and lemon juice in a large bowl. Season with kosher salt and black pepper to taste.
- Split open your roll. Put garlic powder, parsley, and melted butter in a small bowl. Spread on the inside of the roll, and toast, air fry, or cook in a skillet until it’s done to your liking.
- Liberally spoon the lobster salad into the rolls. Top with Old Bay and serve.
- Even though it takes more work, using lobster claws is often cheaper. Lobster tails are much easier to prepare. You can choose between the two, as both are rich and tasty.
- Don’t cut the lobster too small; you want big, juicy pieces.
- You can use fresh or frozen lobster for this recipe.
- You can use regular hot dog buns, but New England Style hot dog buns are better because they are bigger and deeper.
LOBSTER SALAD – Bonita’s Kitchen
What is lobster salad?
Lobster salad is a classic recipe combining lobster’s sweet and succulent taste with crisp celery and a creamy dressing. Whether served on a bed of lettuce or between two slices of bread, this seafood salad is always a hit. After all, any occasion feels special when lobster is on the menu.
What are the ingredients good for making a salad?
A good salad includes vegetables, seeds, some cereal or legumes such as rice, lentils, and chickpeas. It can also include egg and some topping with dressings, honey, and oil, among others.
How much lobster meat is in a salad?
1½ pounds of lobster meat is roughly 3 ½ cups. For the best-tasting lobster salad, use fresh, high-quality ingredients. If possible, try to use fresh lobster meat, lemon juice, and a good brand of mayo like Duke’s, Hellman’s, or Best Foods.
How do you make a lobster salad?
Step 1 In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in chopped lobster meat. Step 2 Lay lettuce on a serving platter, then top with lobster salad. Garnish with avocado, more chives, and a squeeze of lemon.