Lobster Club Salad Recipe

Prepare lobster meat

If using whole cooked lobsters, crack shells and extract meat from claws and tail. Remove cartilage and shells, then roughly chop tail and claw meat into 1-inch pieces. Pat dry with paper towels and keep chilled.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then roughly crumble into bite-sized pieces.

Prepare eggs

Soft-boil eggs: bring a small pot of water to a gentle boil, lower eggs in, cook 6 minutes for jammy yolks. Transfer to an ice bath 3 minutes, then peel and halve. Alternatively, poach eggs to desired doneness and drain on paper towels.

Prepare vegetables

Rinse and spin dry the mixed field greens. Halve the cherry tomatoes. Peel, pit and slice the avocado. Thinly slice the cucumber if using. Keep components chilled until assembly.

Toss lobster with a bit of dressing

Reserve about 1 tablespoon of the dressing (from the Herb-Lemon Dressing section) to lightly dress the lobster meat so it stays moist and flavorful. Gently fold lobster pieces with the dressing; do not overdress to preserve texture.

Assemble salad

On a large platter or divided plates, arrange the field greens as the base (about 1–1.25 cups per serving). Distribute the lightly dressed lobster evenly over the greens. Arrange tomato halves, avocado slices, cucumber (if using), halved eggs, and crumbled bacon attractively around and on top of the lobster.

Make the dressing: in a small bowl, whisk together the lemon juice, mayonnaise, Dijon mustard, and honey/maple syrup until smooth. Slowly whisk in the olive oil to emulsify. Stir in chopped chives and parsley. Season with sea salt and freshly ground black pepper to taste. Taste and adjust acidity or seasoning if needed. Reserve 1 tablespoon to toss with the lobster and keep the rest for final dressing.

Finish and serve: drizzle remaining dressing lightly over the assembled salads (about 1–1.5 tbs per serving) or serve on the side. Sprinkle microgreens or extra chives on top, and dust a light pinch of smoked paprika over the avocado and lobster if desired. Serve with lemon wedges for squeezing.

Serve

Serve the Lobster Club Salad immediately so the greens stay crisp and the avocado remains fresh. Provide extra lemon wedges and dressing on the side.