Lobster Salad Recipe

Prepare lobster meat

If using pre-cooked lobster, ensure meat is fully chilled and roughly chopped into 1/2-inch pieces. If lobster is cold and you prefer a slightly warm salad, warm a small skillet over medium-low heat, add 1/2 tablespoon unsalted butter, briefly toss lobster meat 30–45 seconds just to take off chill, then remove immediately and let cool slightly. Pat dry with paper towel if any liquid released.

Prepare salad components

Wash and spin dry the mixed salad greens. Thinly slice cucumber, halve cherry tomatoes, very thinly slice red onion, dice avocado and set aside. Finely snip chives and dill (if using). Reserve lemon wedges for serving.

Combine lobster and vegetables: In a large bowl gently fold the chopped lobster, cucumber, cherry tomatoes, red onion, and chives together. Add avocado last to avoid mashing.

Make dressing: In a small bowl or jar whisk together mayonnaise, Greek yogurt, fresh lemon juice, lemon zest, Dijon mustard, honey, extra-virgin olive oil, salt, and freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning — add a bit more lemon juice or salt if desired.

Dress lobster: Add about two tablespoons of dressing to the lobster-and-vegetable mixture and gently toss to coat. The goal is to lightly dress the lobster and vegetables, not soak the greens. Reserve remaining dressing to serve on the side.

Assemble salad: Arrange the salad greens on individual plates or a large serving platter. Spoon the dressed lobster and vegetables onto the center of the greens, or toss the greens very lightly with 1–2 teaspoons of the reserved dressing if desired.

Garnish and serve: Sprinkle chopped dill (if using) and additional snipped chives over the top. Add microgreens or extra herbs, and serve immediately with lemon wedges and extra dressing on the side. Serve chilled or slightly warm depending on lobster temperature.

Storage note: If making ahead, keep lobster mixture and greens separate and refrigerate up to 24 hours. Add avocado and dress just before serving to prevent browning.