Lobster Salad Recipe

Prepare lobster pot

Bring a large pot of heavily salted water (about 2 tablespoons salt per 4 liters/quarts) to a rolling boil. Use enough water for the lobsters to be fully submerged.

Dispatch lobsters

If desired for humane handling, place each chilled lobster head-first into the boiling water. Boil whole lobsters for 8–10 minutes for 1–1.25 lb lobsters (start timing when water returns to a full boil). Lobsters are done when shells are bright red and internal temperature in the tail reaches ~135–140°F (57–60°C).

Cool and extract meat

Using tongs, transfer lobsters to an ice bath for 1 minute to stop cooking, then to a cutting board. Crack claws with a heavy spoon or nutcracker, remove tail meat by sliding a knife down the belly and pulling the tail out, and extract knuckle and claw meat. Reserve any coral (tomalley/roe) if present. Keep meat warm in a bowl covered with foil; toss lightly with 1 tablespoon melted butter and a pinch of salt to keep moist.

Finish lobster in butter

In a medium skillet over medium heat, melt remaining 3 tablespoons butter with 2 tablespoons olive oil. Add lobster meat and sauté 1–2 minutes, just to warm through and coat with butter—do not overcook. Season with 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

While lobsters cook, place 4 cups mixed salad greens in a large chilled bowl. Add sliced cucumber (1/2 cup), halved grape tomatoes (1/2 cup), and most of the chives and dill, reserving a little for garnish. Toss gently to combine.

If you prefer warm lobster over lettuce, briefly warm plates so greens don't wilt when lobster is plated warm.

Make dressing

In a small bowl, whisk together 3 tablespoons mayonnaise, 2 teaspoons fresh lemon juice, 2 tablespoons dry white wine, 1/2 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), and 1/2 teaspoon sea salt until smooth and emulsified. Taste and adjust acidity or seasoning as desired.

Dress salad just before plating: add 2–3 tablespoons of dressing to the greens and toss lightly so leaves are evenly coated but not soggy. Reserve a small spoonful of dressing to drizzle over the lobster if desired.

Plate: divide dressed greens between two plates. Arrange warm lobster meat over the greens—tail slices, claw pieces, and knuckle. Spoon reserved tablespoon of melted butter from the lobster pan over the lobster for gloss, and finish with a light drizzle of reserved dressing if desired. Garnish with remaining chives, dill, microgreens, and serve with lemon wedges on the side.

Serve immediately while lobster is warm.