Lobster Tail Salad with Lemon Mayo Dressing
A recipe for a chilled lobster tail salad featuring tender lobster meat mixed with a bright, zesty lemon mayonnaise dressing.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 55 min
- Yield: 2 servings
- Category: Lunch
- Method: Chilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 (4-ounce) cooked lobster tails, meat removed and chopped
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups mixed greens (for serving)
Instructions
- Prepare the lobster: If using raw tails, steam or boil them until cooked through (about 8-10 minutes). Cool the meat completely, then remove it from the shell and chop it into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, salt, and pepper until smooth.
- Combine the salad base: In a medium bowl, gently mix the chopped lobster meat, diced celery, minced red onion, and chopped parsley.
- Dress the salad: Pour the lemon mayonnaise dressing over the lobster mixture. Fold gently until the lobster meat is evenly coated. Do not overmix.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Place the mixed greens on plates. Spoon the chilled lobster salad over the greens.
Notes
- For the best texture, ensure the lobster meat is fully chilled before mixing it with the dressing.
- You can substitute the celery and red onion with finely diced fennel for a different flavor profile.
- Serve this salad on toasted brioche or in lettuce cups for a complete meal.
Nutrition
- Serving Size: 1 cup salad mixture
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 180