This lobster salad is so good, you might find yourself house hunting in Key Largo before you finish your plate. This light, refreshing dish highlights the sweet taste of fresh lobster meat. You can make it with Florida spiny lobster or New England (Maine) lobster, depending on what's available. Serve the salad on its own, over greens, or use it as the filling for a lobster roll.
Jump to:
Lobster Salad at a Glance
- Works with Florida spiny lobster or Maine lobster
- Made with cooked lobster meat, celery, red onion, and a creamy lemon-Dijon dressing
- Ready in about 15 minutes once the lobster is cooked
- Serve it chilled on greens, in lettuce cups, or in a toasted lobster roll
About Spiny Lobster
A spiny lobster is a warm-water species found along the Florida and California coasts of the United States and throughout the Caribbean Sea.
Unlike Maine or New England lobsters, it has no claws, but instead long, thick, spiny antennae for protection.
There is debate over whether cold-water or warm-water lobsters taste better. Cold-water lobsters, like the Maine variety, have sweet meat in both the claws and tail. I've enjoyed both and think they are equally delicious.
The key is freshness. If the lobster is fresh, you are in for an amazing meal.
You can use spiny lobster or Maine lobster for this delicious dish.
Where to Get Spiny Lobsters
Spiny lobsters live in warm waters around the world, including Florida, the Caribbean, the Gulf of Mexico, and along the California coast.
They are a major commercial fishery in Florida, especially in the Keys. They are also caught in Australia, New Zealand, and South Africa.
You can buy them fresh from local seafood markets, order fresh or frozen tails online from suppliers in the Keys or California, or catch them yourself during Florida's two-day "mini-season" in early August. Florida lobster season runs from August through the end of March.
The Key To Cooking a Perfect Spiny Lobster
I've cooked my fair share of spiny lobsters at home. We have traps out in the ocean and every week or so during season we go out there to see if we can bring home a few.
TIP: The key to perfect Florida spiny lobster is cooking it as soon as possible, ideally the same day you catch it. If you must wait, keep it cold and cook within 24 hours; after two days the meat begins to decay, and black spots mean it is no longer good.
Grill the lobsters or boil them in salted water, then place them in ice water to stop the cooking.
Enjoy within two days for the best flavor. Smaller lobsters often have the sweetest meat.
Slicing Lobster Meat
To slice lobster meat, start with a fully cooked lobster that's been cooked and cooled.
Hold the body in one hand and twist the tail until it separates. Place the tail belly-side up and use a sharp knife or kitchen shears to cut down the center from the base to the tip. Gently pull the meat out in one piece, loosening it with your fingers if needed.
Place the tail meat on a cutting board and slice it lengthwise, then crosswise into chunks.
If you have a Maine lobster, first crack open the claws to get the meat. Then, crack the knuckles between the claws and the body to take out the meat inside.
Slice all claw and knuckle meat into bite-sized pieces.
Ingredients For Lobster Salad
For instructions on how to boil lobsters, visit How to Boil Spiny Lobster.
A spiny lobster has about 4 ounces of meat, while a Maine lobster can have up to 6-8 ounces, depending on its size.
This recipe is made with 2 spiny lobsters, the equivalent of one Maine lobster with claws. You can easily scale up for more.
See the recipe card below for ingredient amounts and full instructions.
- Fresh lobster meat, cooked, cooled, and diced
- Lemon
- Celery
- Red onion
- Mayonnaise
- Dijon mustard
- Chives or scallions
- Parsley
- Old Bay
- Salt and pepper
How To Make Lobster Salad
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, mustard, fresh lemon juice, and a pinch of salt and pepper.
- Combine Ingredients: Add the chopped lobster meat, diced celery, red onion, and fresh chives to the bowl with the dressing. Gently fold everything together until the lobster is evenly coated.
- Season to Taste: Taste the salad and add salt to taste.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Add Old Bay: Sprinkle Old Bay seasoning over the top just before serving. This keeps the salad white and fresh-looking while adding a pop of flavor.
- Serve: Serve the lobster salad chilled. It's excellent on a buttered and toasted split-top bun for a classic lobster roll, over a bed of crisp lettuce, or with crackers and avocado for a light lunch.
To Make a New England Lobster Roll
Butter the sides of split-top New England hot dog buns and toast in a skillet until golden. Fill each bun with the lobster salad, letting it mound slightly on top. Serve right away with lemon wedges and potato chips or coleslaw.
Storage
Store lobster salad in an airtight container in the refrigerator for up to 2 days. Keep it cold until ready to serve.
If serving outside, place the bowl of lobster salad inside a larger bowl filled with ice to keep it cold and safe to eat. Stir occasionally to maintain even chilling.
Do not freeze. The texture of the lobster meat will become tough and watery once thawed.
Serving Suggestions
- On a buttered, toasted roll for a classic lobster roll
- Over crisp lettuce with cherry tomatoes
- In butter lettuce cups
- Stuffed into avocado halves
- Spooned into hollowed-out tomatoes
- With mango, peaches, or pears
- With crackers or crostini for an appetizer platter
FAQ
Fresh lobster should have a clean, ocean-like smell. Avoid lobster with any strong fishy odor, dark spots, or black discoloration on the shell.
Yes. You can prepare it up to a day in advance. Store it in the refrigerator in an airtight container until ready to serve.
Lobster salad will stay fresh for up to 2 days when properly stored in the refrigerator. Do not freeze, as it will affect the texture.
Serve it chilled on a buttered roll, over crisp greens, in lettuce cups, or as part of a seafood platter with crackers and avocado.
Make a vinaigrette with extra-virgin olive oil, vinegar, chopped herbs, salt and pepper.
Lobster Salad
Ingredients
- 2 cups cooked and cooled lobster meat, cubed (2 spiny lobster tails)
- 2 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- ½ tablespoon lemon juice (juice of half a lemon)
- ¼ cup chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped chives or scallions
- salt and pepper to taste
- ½ tablespoon Old Bay seasoning, or to taste
Instructions
- In a medium bowl, whisk together the mayonnaise, mustard, fresh lemon juice.
- Add the chopped lobster meat, diced celery, red onion, and fresh chives to the bowl with the dressing. Gently fold everything together until the lobster is evenly coated.
- Taste the salad and add salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Lightly sprinkle Old Bay over the top just before serving. This keeps the salad white and fresh-looking while adding a pop of flavor.
- Serve chilled with crackers, salad, and fresh fruit.
Brady from Upstairs says
Another great recipe! Making this tonight!