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Restaurants›Steaming Tender Restaurant›Coastal Garden Lobster Salad Recipe

Coastal Garden Lobster Salad Recipe

Inspired by Steaming Tender Restaurant

Time20m

Serves1

Four ounces of Maine claw and knuckle lobster gently tossed with creamy mayo, fresh tarragon, and crisp carrots, finished with house-made creamy dill dressing.

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Ingredients

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Lobster Salad

4 oz cooked Maine lobster (claw and knuckle), meat removed and roughly chopped

3 tbsp mayonnaise (full-fat preferred)

1 tbsp fresh tarragon leaves, finely chopped

1 small carrot, peeled and julienned or finely grated

1 tbsp celery, finely diced

1 tsp lemon juice, freshly squeezed

1 pinch sea salt

1 pinch Black pepper, freshly ground

Creamy Dill Dressing

3 tbsp Greek yogurt (or sour cream for richer dressing)

1 tbsp Mayonnaise

1 tbsp fresh dill, finely chopped

1 tsp fresh chives, thinly sliced

1 tsp lemon juice, freshly squeezed

1 tsp Dijon mustard

1 tsp honey (optional, to balance acidity)

1 tsp extra-virgin olive oil

1 pinch sea salt

1 pinch Black pepper, freshly ground

To Serve / Garnish

2 cups mixed salad greens (buttery lettuce, baby arugula, or frisée)

1/4 cups microgreens or small sprigs of fresh tarragon (optional)

2 wedges fresh lemon wedges

1 to taste freshly cracked black pepper (for finishing)

Method

Lobster Salad

Prepare lobster meat

If using whole cooked lobster, extract claw and knuckle meat and remove any shell fragments. Pat the meat dry with paper towels and roughly chop into bite-sized pieces so the salad has good texture. Measure 4 ounces of chopped lobster meat.

Combine lobster ingredients

In a medium mixing bowl, add the chopped lobster, 3 tablespoons mayonnaise, 1 tablespoon finely chopped fresh tarragon, 1 small peeled and julienned (or finely grated) carrot, and 1 tablespoon finely diced celery. Add 1 teaspoon fresh lemon juice, a pinch of sea salt, and a pinch of freshly ground black pepper.

Toss and rest

Gently fold the ingredients together with a rubber spatula or spoon until evenly coated, taking care not to overwork the lobster. Taste and adjust seasoning with a little more lemon, salt, or pepper if needed. Cover and refrigerate while you make the dressing or for up to 30 minutes to let flavors meld.

Creamy Dill Dressing

In a small bowl, whisk together 3 tablespoons Greek yogurt and 1 tablespoon mayonnaise until smooth.

Add 1 tablespoon finely chopped fresh dill, 1 teaspoon thinly sliced fresh chives, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey (optional). Whisk to combine.

Slowly whisk in 1 teaspoon extra-virgin olive oil to add silkiness. Season with a pinch of sea salt and a pinch of freshly ground black pepper. Taste and adjust—add a bit more lemon for brightness, honey for sweetness, or dill for herbiness.

If the dressing is too thick, thin slightly with 1–2 teaspoons cold water until it reaches a pourable but creamy consistency. Chill until ready to serve.

To Serve

Arrange 2 cups mixed salad greens on each serving plate or a shared platter. Spoon the lobster salad on top or to the side of the greens (approximately the full 4 ounces per plated portion; scale recipe as needed).

Drizzle the creamy dill dressing over the lobster and greens to taste (start with 1–2 tablespoons per serving). Alternatively, serve the dressing on the side for guests to add themselves.

Garnish with microgreens or small tarragon sprigs, a squeeze of fresh lemon wedge, and a final crack of black pepper. Serve immediately.