lobster salad

Categories: Salads and Dressings, Fish and Seafood, Posted by Sandy Bergsten - Comments (0)


12 ounces cooked fresh lobster meat, picked over and drained

2 Tbsp. chopped onion

2 Tbsp. chopped celery

1 Tbsp. mayonnaise

1 tsp fresh lemon juice

salt and pepper to taste

1 head butter lettuce, washed and spun dry and gently torn



Whisk together the mayonnaise and lemon juice in a large bowl. Add the onion and celery. Season with salt and pepper. (Can be done earlier in the day, cover and refrigerate.)

Right before serving gently toss the lobster with the mayonnaise mixture.

Divide the lettuce among four salad plates. Top with the lobster salad.

Serve with bun toast spears (recipe below).

Serves 4


bun toast spears


4 bakery fresh hot dog buns

2 Tbsp melted butter


Preheat the oven to 350 degrees

With a serrated knife cut away the crust from the bun. Slice the bun in half lengthwise then crosswise making four spears from each bun.

Place on a cookie sheet. Brush with melted butter and bake until just golden, about 5 minutes

Makes 12-16 toasts

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