Serve it alone, in lettuce cups, as an avocado topping (perfect for lunch!), or atop slices of almond flour bread. While certainly an indulgence and not an everyday menu item, lobster is incredible. Its meat is delicate, very tasty, almost sweet. This lobster salad highlights the lobster’s delicate flavor rather than masking it. And since I use high-quality frozen lobster meat, it’s relatively affordable for the amount you get. This recipe makes four servings, and each of these servings costs about $15 at the time of writing this recipe (October 2022).
Ingredients
Instructions
Recipe Card
Cooked lobster meat: Cut it into bite-size pieces. I use lobster meat from Wild Fork Foods. It comes in packages of 8 ounces, so I buy two packages for this recipe. At the time of writing this recipe (October 2022), each package costs around $25. I thaw the lobster for 24 hours in the fridge prior to using it in this recipe. Dijon mustard: I highly recommend using Dijon mustard and not any other type of mustard. It’s creamy and less vinegary than yellow mustard. Hot pepper sauce: You can use your favorite pepper sauce. I like Sriracha because of its thick texture and complex flavor. Lemon juice: Adds a touch of acidity and brightens up the salad. Please make sure to use freshly squeezed lemon juice. Veggies and herbs: Celery and chives. Make sure to slice the celery very thinly and chop the chives finely. To season: Kosher salt and black pepper. I don’t use any other spices because I want the flavor of the lobster to shine through.
As mentioned above, you can use sour cream instead of mayonnaise. Make sure it’s full-fat sour cream. Freshly squeezed lime juice is an acceptable substitute for lemon juice. You can experiment with adding a pinch of a spice or an herb. Good candidates that I tried and liked include dried thyme and garlic granules. While the salad isn’t spicy, the hot sauce does add a hint of spice. If you’re not a fan of spice, you can simply omit it.
Then stir gently to combine: You can serve the salad immediately or keep it in the fridge for a couple of hours, in which case you should mix it again before serving. I don’t recommend freezing this salad. Its texture and flavor won’t withstand the process of freezing and thawing.
