Lobster salad is a decadent and delicious food you should try. I am a seafood salad fan in general (crab, shrimp, tuna, etc.) and although I know it’s not for everyone, I think lobster reigns supreme among them all. Pile it high on a toasted croissant (or just some good crusty bread) and you’re in heaven.
I recently ordered 2 pounds of cooked lobster from Fulton Fish Market. If you’re trying to find delicious, high quality pre-cooked lobster done exactly right, I highly recommend this company (and for any other quality seafood needs). There is also free 2-day shipping on any order over $99. Everything arrives icy cold & packed well.
Here’s my simple recipe, it yields a bit over a pound and can serve 4-6. Best finished within 4-5 days of preparing.
Equipment:
- 1 medium mixing bowl
- Knife & cutting board
- Measuring cups & spoons
- Citrus juicer
- Citrus zester
- Garlic press
Ingredients:
- 1 lb. cooked lobster (I used a mix of tails and claws)
- 1/2 bunch dill, chopped (about 10 fronds)
- 1/2 cup mayo
- 1/2 lemon, juiced
- 1 tsp lemon zest
- 1 clove garlic, minced
- Salt & pepper to taste
- Optional: 1 tsp sugar (accentuates the sweetness of the lobster but isn’t necessary)
Directions:
Mix everything in the bowl well. Store in glassware or tupperware, covering the surface with plastic wrap. Suggested to allow an hour in fridge for flavors to meld. Can serve cold or room temp.
