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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.
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.

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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  • 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