How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Appetizers

Best-Ever Lobster Salad

Published: May 24, 2020 · Modified: May 18, 2021 by The Loon · This post may contain affiliate links

624 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe
A mound of lobster salad with cucumber on a leaf of lettuce on a decorative plate next to a glass of white wine and a platter.

We know it’s sort of a lofty statement to say something is truly ‘the best ever.’  But wait until you try this dish.

In the tradition of our Best-Ever Chicken Salad, Best-Ever Tuna Salad, and Best-Ever Egg Salad, we’re thrilled to present what we feel is the best lobster salad in the world!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A mound of lobster salad with cucumber on a leaf of lettuce on a decorative plate next to a glass of white wine and a platter.

HOW TO MAKE THE BEST-EVER LOBSTER SALAD

The best thing about this salad is how delicious it is. That’s a no brainer.

But the next best thing about how amazing this lobster salad is how easy it is to prepare!

PREPARING YOUR LOBSTER

There are many ways to get wonderful lobster meat for this salad.

You can steam a whole, live lobster. Or, you can steam lobster tails from your local fish market.

EXPERT TIP: Or, you can do what we love to do, order 1 lb. of fresh lobster meat (knuckles, claws, and tail meat) from www.LobsterAnywhere.com. They deliver to your doorstep lobster caught fresh right off the shore of the great state of Maine, U.S. Some of the best lobster in the world! And in most cases, you get it overnight!

A white serving bowl filled with fresh lobster, roughly chopped.

To prepare the cucumbers, we like to peel only a few strips for an attractive presentation.

Slice the cucumber down the middle, lengthwise, and then use a small spoon to remove the seeds.

Cut it up to your desired size. We like smaller chunks because we don’t want the cucumber to upstage the lobster meat, but that’s a matter of taste.

A man using a spoon to scrape the seed out of a cucumber that has been cut in half, lengthwise.

A CITRUS VINAIGRETTE IS THE PERFECT DRESSING

Citrus, such a lemon, is the perfect match against the succulent lobster meat, cucumber, and herbs.

Mix together the zest and juice from one lemon with a finely chopped shallot or small onion.

EXPERT TIP: We love to add a little more acid to the vinaigrette by mixing in 1 tablespoon of Champagne vinegar. If you don’t have access to Champagne vinegar, you could certainly use white wine vinegar, Sherry vinegar, or even apple cider vinegar. Add the extra-virgin olive oil slowly and whisk continuously to help emulsify the vinaigrette.

A hand pouring olive oil from a glass vessel into a glass bowl filled with lemon vinaigrette with a whisk in it.

Fresh dill bring a brightness to the lobster salad that is just wonderful.

Briny, slightly salty capers are a perfect match to the lobster meat and dill.

So delicious!

A hand dropping fresh dill from a small bowl into another glass bowl filled with lemon vinaigrette with a whisk in it.

THE FINAL TOUCH

Now, it’s time to add the vinaigrette to the salad.

Simply pour it all over the lobster and cucumbers, and then gently mix until fully coated.

EXPERT TIP: The vinaigrette and can be made up to 1 day in advance. Store in a jar, or container, with a tight-fitting lid, and then shake vigorously before adding to the salad. We do recommend allowing the dressed salad to chill for about 30 minutes before serving to allow the flavors to complete meld.

A person pouring a lemon vinaigrette from a mason jar into a glass bowl filled with chopped fresh lobster and cucumbers.

This salad is perfect for serving at a brunch, baby/wedding shower, but also as a starter to a wonderful backyard BBQ.  Or, a lovely salad for 2 on a Sunday afternoon at home.

You can place the salad in a serving bowl and let folks dish out their own portion, or do what we love, and place a mound of the salad on pieces of bibb, or butter lettuce.

No matter how you serve it, people will do nothing but rave.

A white serving bowl filled with a lobster salad with cucumber and herbs with a large silver spoon in the salad.

HOW TO SERVER BEST-EVER LOBSTER SALAD

This salad is so beautiful and undoubtedly has a certain sophisticated appeal. It’s approachable, not pretentious, yet still feels….well, fancy.

We encourage you to pull out your best dinnerware when serving this glorious salad.

Our favorite platter and serving plates that we own are hand-crafted in Portugal by Juliska that we received from the amazing The Table at Latona’s. Be sure to look at their GORGEOUS products. We love supporting small businesses, and this one is absolutely in a league of their own.

A large decorative platter filled with 4 lettuce leafs topped with a lobster salad with cucumbers and herbs.

If you love fresh lobster, and you love a fresh, vibrant salad, then this is the perfect recipe for you.

Start with quality lobster meat, and the rest is as easy as can be.  By the way, if you love this lobster salad, you’ll flip for our recipe for Lobster Tails!  To die for!

But in the meantime, talk about a show-stopper of a dish!

A close-up view of a lobster salad with cucumbers on a green leaf of lettuce on a decorative plate.

Ready to make the absolutely best-ever lobster salad this side of Maine? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A close-up view of a lobster salad with cucumbers on a green leaf of lettuce on a decorative plate.

Best-Ever Lobster Salad

This lobster salad is so fresh and vibrant it truly is the best ever. You can go with freshly steamed lobster or even frozen lobster tails to make this salad. We like to order lobster meat from LobsterAnywhere.com
5 from 1 vote
Print Pin Rate
Course: Appetizer or Salad
Cuisine: American
Prep Time: 15 minutes minutes
Chill time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 135kcal
Author: Kris Longwell

Video

Ingredients

  • 1 lb lobster meat cooked and roughly chopped
  • 1 large cucumber seeded and roughly chopped
  • 1 tablespoon lemon zest usually from 1 lemon
  • 2 tablespoon lemon juice usually from 1 lemon
  • 1 tablespoon Champagne vinegar
  • 1 shallot finely chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoon dill fresh
  • ¼ cup capers drained
  • 1 head butter lettuce for serving

Instructions

  • Place the cooked, chopped lobster and prepared cucumber in a large bowl.
  • In a small bowl, whisk together the lemon zest, lemon juice, vinegar, shallots, salt, and pepper.
  • In a slow, steady stream, pour the olive oil into the lemon mixture, whisking constantly to fully incorporate.
  • Mix the dill and capers into the vinaigrette.
  • Pour the vinaigrette over the lobster and cucumbers and mix gently with a large wooden spoon until fully coated.
  • Cover with plastic wrap and place in the refrigerator for 30 minutes, or for up to 2 hours.
  • Remove cover, and gently stir the salad. Serve as is, or over small butter lettuce leaves.

Notes

Substitutes for Champagne vinegar are: white wine vinegar, Sherry vinegar, or apple cider vinegar.  
The vinaigrette can be made up to 1 day in advance.  Shake the jar vigorously to re-emulsify the dressing.
When serving this salad in a bowl, especially if serving outside, we recommend placing the bowl in a larger bowl filled with ice. 
This salad is best served within a couple of hours of preparing, but is still extremely delicious the following day.  
The salad will keep for up to 1 week in the refrigerator and freezes well for up to 1 month. 

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 685mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

More Appetizers

  • A close-up view of crispy coconut shrimp on a white plate next to a colorful bowl of Thai sweet chili sauce.
    Crispy Coconut Shrimp
  • An overhead view of two smoked pork wings that are fully cooked and slathered with homemade barbecue sauce.
    Smoked Pork Wings
  • An overhead view a bread wreath with a ramekin in the center filled with marinara sauce and is surround by festive herbs.
    Cheesy Skillet Rolls (Pull-Apart Bread Wreath)
  • An overhead straight-down view of a small white bowl filled with fresh mango salsa with tortilla chips and limes wedges surrounding it.
    Homemade Mango Salsa

Comments

  1. Gail Hallock says

    May 26, 2020 at 6:23 pm

    I am new to your blog and I must say I really enjoyed watching you make Chicken Tagine and the Lobster salad! You are fun and you made me laugh out loud. It was a real day brightener! Thank you, I can’t wait to try these recipes!

    Reply
    • Kris Longwell says

      May 27, 2020 at 11:49 am

      Hi Gail!! You have no idea how happy that makes us to hear! Thank you so much! We are so thrilled you discovered us and we found you! Please stay in touch!! All the best, Kris & Wesley

      Reply
  2. Valerie says

    May 25, 2020 at 4:37 pm

    Love your videos! You guys are the BEST. Ordering my lobster for my next summer get-together! THX.

    Reply
    • Kris Longwell says

      May 26, 2020 at 4:17 pm

      Woo hoo!!! Thank you SO MUCH, Valerie!! That makes our hearts swell with joy!! And you’re gonna love this lobster salad!!! So good! Let us know if you make it and what you think of it!! All the best, Kris & Wesley

      Reply
  3. Nausil says

    May 25, 2020 at 12:45 pm

    5 stars
    Love you guys and I am making it send you friend request. I am Ridgewood Nj

    Reply
  4. Valerie says

    May 24, 2020 at 7:13 pm

    Ummmmmmmmm, tell me gain where you get the lobster?? Thx! Valerie

    Reply
    • Kris Longwell says

      May 25, 2020 at 12:45 pm

      Hi Valerie! Go to wwww.LobsterAnywhere.com. They are awesome!!

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Memorial Day Cookout

  • Three grilled chicken leg quarters on an oval platter surround by grilled lemon halves and fresh herbs.
    Best Grilled Chicken

  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing

  • Black and bleu burger on a white plate
    Rockin’ Black and Bleu Burger

  • Lamb lollipops in a white bowl
    Lamb Lollipops

  • A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
    Grilled Beer-Can Chicken with BBQ Sauce

  • A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.
    Grilled Balsamic Glazed Pork Chops

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad

  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup

  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos

  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese

  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits

  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

624 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.