Lobster Salad
Tender chunks of cooked lobster are tossed with crisp celery, onion, and a simple, creamy dressing for a refreshing salad.
Ingredients
- 1 lb cooked lobster meat cut into 1-inch chunks, 450 g
- 1/2 cup mayonnaise 115 g
- 1/4 cup sour cream 60 g
- 2 celery ribs finely diced
- 1/4 cup minced red onion 40 g
- 1 tbsp fresh lemon juice
- 1/2 tsp seafood seasoning such as Old Bay®
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper freshly ground
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, seafood seasoning, salt, and pepper until the dressing is smooth.
- Add the cooked lobster meat, diced celery, and minced red onion to the bowl.
- Using a spatula, gently fold the ingredients together until the lobster and vegetables are evenly coated in the dressing.
- Taste the salad and add more salt, pepper, or lemon juice if desired.
- Serve immediately, or cover and refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
For the best texture, chill the salad for about 30 minutes before serving. This helps the flavors come together.
This salad is traditionally served in toasted, buttered split-top buns for classic lobster rolls, or over a bed of lettuce for a lighter meal.
Cooked seafood is perishable. Always keep the lobster salad refrigerated at or below 40°F (4°C) and consume within 2 days for best quality and safety.