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

Best-Ever Lobster Salad

Course: Appetizer or Salad
Cuisine: American
Keyword: easy lobster salad recipe, how to make lobster salad, lobster recipes
Prep Time: 15 minutes
Chill time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 135kcal
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
Print Recipe


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


  • 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.



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. 


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