Lobster Salad Recipe

Prepare lobster

If using refrigerated cooked lobster, pat the meat dry with paper towels and chop into 1/2-inch pieces. Measure 1 cup and place in a chilled bowl to keep cool.

Prep vegetables and herbs

Wash and spin dry the mixed salad greens. Halve the tomatoes (or leave cherry tomatoes whole), thinly slice the cucumber, dice the avocado and toss it lightly with a few drops of lemon juice to prevent browning. Snip chives and chop dill; set aside.

Combine lobster with small portion of dressing (optional): If you prefer a lightly dressed lobster, fold 1 to 2 tablespoons of the prepared dressing into the lobster meat to coat gently. This keeps lobster moist and flavorful without overpowering it.

Make the dressing

In a small bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, Dijon mustard, honey, minced shallot and hot sauce (if using). Season with sea salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed—add up to 1 tsp more lemon juice for brightness or a pinch more honey to soften acidity.

Chill dressing briefly: Cover and refrigerate for at least 10 minutes to let flavors meld while you prepare salad and toast.

Toast bread

Heat a skillet over medium heat. Add the butter and melt until foaming. Add bread slices and toast 1–2 minutes per side until golden and crisp. If using a broiler or toaster, toast until golden and then butter lightly. Sprinkle a very light dusting of smoked paprika over the warm toast if desired.

Assemble salad

In a large bowl, toss the salad greens, tomato, cucumber and most of the chopped chives and dill with about 3 tablespoons of the dressing (reserve remaining dressing for serving). Add diced avocado and gently fold to avoid mashing. Taste and season with a pinch more salt and pepper if needed.

Plate and finish

Divide dressed salad among 2 plates (servings). Top each portion with 1/2 cup chopped lobster. Spoon a little of the reserved dressing over the lobster (about 1 tsp each) and garnish with remaining chives, dill and microgreens. Serve with 3 slices of warm buttered toast per plate and lemon wedges alongside for squeezing.