Lobster Salad

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A light, summery lobster salad recipe that doesn’t use mayo. This is a Mediterranean-style salad with cucumber, tomato and sweet peppers.

A plate of lobster salad with cucumbers, tomatoes, peppers and herbs.
Photo by Holly A. Heyser

While I like New England lobster rolls, where the lobster is either served just in butter, or, less often, in a mayonnaise-based salad, this is not that. If you want that, I have a damn good recipe for crab rolls, which will get you close.

This is how I make a lobster salad in summertime.

Basically it’s as simple as a trip to your garden or farmer’s market, then to the fish market for some lobster. Or if you’re lucky, you go diving for spiny lobsters or throw traps for Maine lobsters.

That gets me to the core principal of this recipe: It is what you want it to be. I used spiny lobster tails and the bounty of my summer garden. You can use Maine lobster, any sort of shrimp, small scallops, crawfish tails, or even crabmeat here.

I like this combination in a lobster salad because it has a balance of textures, colors, tartness and richness.

Lobster Salad Variations

  • The cucumbers are the kind where you can eat the skin — some varieties have a bitter skin, in which case peel them — and are young so the seeds are no biggie. If you have a more mature cuke, slice out the seeds.
  • You’ll notice I halved the cherry tomatoes. This is to keep them from running all over your plate. Obviously, this is not an issue with larger tomatoes that are chunked up. If yours are watery, remove the seeds as best you can.
  • Peppers add crunch, and you can go with just sweet ones, or add some heat in there, too. I added yellow bell peppers and a teaspoon of minced habanero for some zip.
  • The onion, red in this case, is soaked in lime juice. You could use red wine vinegar or some other type.
  • Herbs are a must: Parsley, basil, summer savory, lovage, cilantro or mint are all good options.
  • Finally, the lobster tail is simply poached in butter. Use my recipe for butter poached fish as a guide. This method will work with all of the options above, although typically crawfish tails and crab is pre-cooked.

If you are using pre-cooked seafood, switch to a good olive oil. Lobster salad is a great use for the good stuff.

Close up of a plate of lobster salad.
Photo by Holly A. Heyser

Other Tips

Lobster salad doesn’t keep well, so eat it within a day or two.

If you want to make a lobster feast, serve this as a first course to lobster fra diavolo, or alongside lobster tacos. If you do make the tacos, use lime juice as the acidity in the salad.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

Close up of a plate of lobster salad.
5 from 12 votes

Lobster Salad

This is a Mediterranean style lobster salad, with fresh garden vegetables and herbs, olive oil or melted butter, and either vinegar or lime juice. Serve this cool.
Course: Appetizer, lunch, Main Course, Sauce, Side Dish
Cuisine: Italian, Spanish
Servings: 6 servings
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

  • 1/4 cup lime juice or vinegar
  • 1 small red onion, minced
  • Salt
  • 1 to 2 pounds lobster meat (see above for alternatives)
  • 1 cucumber, diced
  • 1/2 pound tomatoes, diced
  • 1 yellow bell pepper, seeded and diced
  • 1 habanero, minced (optional)
  • 1/2 cup chopped herbs, parsley, basil, mint, etc.
  • 1/3 cup extra virgin olive oil
  • Black pepper

Instructions 

  • Mix the minced onion with the lime juice and a little salt. Set this aside while you chop everything else. This process takes the sting out of raw onions.
  • Cut the lobster into chunks you'd like to eat. then toss in a bowl with all the remaining ingredients. You can eat this straight away, or let it sit for an hour for the flavors to meld; I prefer the latter.

Notes

This recipe assumes you’ve cooked the seafood. Normally you steam whole lobsters for about 20 minutes, then crack them. If you have only tails, best to butter poach them. Use my recipe for butter poached fish as a guide. 

Nutrition

Calories: 193kcal | Carbohydrates: 7g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 324mg | Potassium: 401mg | Fiber: 1g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 50mg | Calcium: 86mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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7 Comments

  1. Oh my goodness (OMG)! While I paid a ridiculous amount for warm water lobster here in WI, it is so worth it!!! Another amazing recipe from your kitchen to ours. Thank you Hank, outstanding as always!

  2. Funny you are talking lobster. I live in down east maine AND I have a guy!! He is delivering 20 of those bugs to my house Friday afternoon, we are eating them traditionally with lots of butter, just wish I could get my hands on some Houlton Farm butter, they don’t some this far south in Washington County!!!!

  3. Since my partner can’t do cucumbers, I am substituting a small firm zucchini, I think it will do just fine…great recipe, thanks!

  4. While I like New England lobster rolls, where the lobster is either served just in butter, or, less often, in a mayonnaise-based salad……
    My experience is the opposite….more often dressed with mayonnaise.

  5. You know, this could be served in a toasted hoagie roll as a lobster roll. It’s not the classic New England Lobster Roll but I’ll bet it’s a nice variant.

  6. With cucumbers, banana peppers and tomatoes overflowing from the garden, this is a great way to change up the summer dinner table. This is a great recipe to enjoy.