New England Lobster Salad

New England Lobster Salad

Serves 2 to 4
Typically enjoyed stuffed into a toasted and buttered roll, this salad can also be served piled high on tender Boston lettuce leaves or with sliced avocado.
Ingredients: 
  • 2 whole lobsters, thawed if frozen
  • 2 tablespoons fine sea salt
  • 3 tablespoons finely chopped celery
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh chives, very thinly sliced
  • 2 teaspoons lemon juice, plus more to taste
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 
Bring a large pot of salted water to a boil over high heat. Add lobsters, return to a boil and cook 8 minutes. Cool lobsters by plunging into ice water. Twist off claws and tails and discard bodies. Remove all meat and chop roughly into bite-size pieces. Transfer to a medium bowl.

Add celery, mayonnaise, chives, lemon juice, salt and pepper. Toss to combine, then refrigerate for at least thirty minutes. Serve chilled.
Nutritional Info: 
Per Serving: 240 calories (130 from fat), 15g total fat, 2g saturated fat, 80mg cholesterol, 280mg sodium, 4g carbohydrates, 22g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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