New England Lobster Salad
Serves 2 to 4
Time 55 min
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.
Special Diets:
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
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 (0g dietary fiber, 0g sugar), 22g protein.
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.
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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