Lobster Salad

October 27th, 2011  |  Family Dinner, From the Sea  |  2 Comments

Part of me wants to complain on the nights he goes out "hooping" [because I'm solo on dinner, bath and bedtime routine with the kids] but the other part of me LOVES the subsequent nights when we get to eat lobster for dinner and I get to feel like we are royalty!

My dad got me started onto lobster years ago when I was a little girl and we would drive down south of the border {Nuevo Laredo} to this yummy restaurant called Cadillac Bar.  My dad would be so excited he'd practically dance into the place and I guess it was then that I realized there must be something amazing about this dish if it could make my dad bust a move.  Yep, one great big chunk of white lobster meat doused into a ramekin of clarified butter....I was hooked.  Could there BE anything better?

Well, it wasn't until a few years ago when my husband first took me to Bayside brunch for a lobster salad sandwich that I realized there could be another lobster preparation worth a little step-ball-change.  I have DREAMS about that delicious, decadent "sandwich".  It's one of my favorite things in the world and when hubby scored big the other night lobster fishing, I had to try my hand at recreating it.

I did a fine job, oh yes I did {and the addition of bacon was a great call}.

Bayside's might be a little bit better, but that could have something to do with the free-flowing champagne they also serve at brunch.


1 lb cooked lobster meat
1/3 cup mayonnaise
1 1/2 tablespoons dijon mustard
1 1/2 tablespoons stone ground mustard
2 teaspoons lemon zest
2 tablespoons lemon juice
1 celery rib, diced
2 green onions, sliced
2 tablespoons red onion, diced
1 tablespoon parsley, chopped
salt & pepper, to taste
rustic bread slices, buttered and toasted

Avocado slices and crumbled bacon are optional, but highly recommended for toppings.


To cook the lobsters, place the tails into a large pot of salted boiling water.  Boil 7 minutes and not a second longer.  Remove from water and set aside until cool enough to touch.  Carefully remove shells {by carefully, I mean be careful of sharp objects that might get stuck in your finger} and chop lobster meat into bite size chunks.

In a medium bowl, mix all ingredients except for bread, avocado and bacon.  Cover bowl and allow to chill in the refrigerator for at least 45 minutes so that all of the flavors marry together.

Pile lobster salad onto a large slice of toasted bread {I prefer a crunchy rustic type bread, but a soft and buttery brioche would be fabulous as well}.  Garnish with sliced avocado and crumbled bacon and devour.

Suggested accompaniment:  Tim's Maui Onion Chips


2 thoughts on “Lobster Salad

  1. This sounds (and looks) SO good! I am definitely going to try it as soon as I can track down some fresh lobster or figure out a substitution.

    • Hi Mary,
      If you can’t track down fresh lobster, use shrimp instead! You could even buy the precooked kind to make it even easier on yourself.
      Good luck!

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