Lobster salad

 

Lobster salad feels like the kind of dish you treat yourself to when you want to feel a little fancy without working too hard in the kitchen. It’s cool, creamy, and full of those sweet, tender chunks of lobster that make every bite feel like a celebration. You can serve it on buttered and toasted brioche rolls for a coastal-style lunch, scoop it over crisp lettuce for a light dinner, or pile it onto crackers when you just want to snack like royalty. The beauty here is simplicity. Let the lobster shine and support it with ingredients that boost its natural sweetness and delicate texture.

Here is a delicious, crowd-pleasing version that stays true to classic flavors while adding a little extra interest. It uses fresh lemon, crunchy celery, green onions for a mild bite, and just enough mayonnaise to hold everything together without drowning the seafood. A touch of Dijon adds a gentle tang and a tiny pinch of Old Bay gives it that subtle coastal seafood magic. Everything comes together in no time, but the payoff tastes luxurious and comforting at the same moment.

INGREDIENTS
• 1½–2 cups cooked lobster meat, roughly chopped (tails or claws)
• 2 tablespoons mayonnaise (add up to 3 tablespoons for extra creaminess)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 small celery stalk, finely diced
• 1 green onion, thinly sliced (or 1 tablespoon minced red onion)
• ½ teaspoon Old Bay seasoning, optional but highly recommended
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley or dill for brightness
• Optional: a pinch of garlic powder or a splash of Worcestershire for depth

INSTRUCTIONS

1. Cook the lobster if needed. Steam or boil the tails for 7–8 minutes until they turn bright red and the meat is opaque. Let cool, then chop the meat into generous bites.
2. In a mixing bowl, stir together the mayo, Dijon, lemon juice, Old Bay, and a tiny pinch of salt and pepper. You want a smooth, lightly tangy dressing.
3. Fold in the lobster meat, celery, and green onion. Mix gently so the chunks stay nice and big. Give it a taste and adjust seasoning.
4. Add the fresh parsley or dill right before serving for that pop of color and fresh herb aroma.
5. Chill for at least 20 minutes in the refrigerator so the flavors can mingle and deepen.

SERVING SUGGESTIONS
• Spoon it into warm, lightly toasted split-top rolls brushed with butter.
• Serve on a bed of romaine, butter lettuce, or mixed greens with sliced avocado.
• Load it into mini croissants for adorable appetizers.
• Pair with sliced tomatoes and cucumber for a refreshing plate.

PRO TIPS
• Fresh lobster tastes best, but high-quality cooked lobster meat from the seafood counter works great when you are in a hurry.
• Go easy on the mayo at first. You can always add more, but once there is too much, it’s hard to go back.
• A squeeze of extra lemon just before eating brightens everything up.

This lobster salad is pure coastal comfort: cool, creamy, and bursting with that signature sweet seafood flavor. Perfect for summer days, special occasions, or honestly, anytime you want to treat yourself without much fuss. Enjoy every luxurious bite! 🦞✨