Ingredients
Salad
- 3 cups cooked lobster meat (chopped, about 16 oz)
- 1 head lettuce (leaves washed and dried well)
Dressing
- ¼ cup mayonnaise (or more, to taste)
- ¼ cup finely diced celery
- 2 tablespoons chopped chives
- 1⅓ tablespoons lemon juice
- Salt & pepper (to taste)
Instructions
- Make the dressing: In a medium bowl, combine the mayonnaise, finely diced celery, chopped chives, and lemon juice. Stir well until all ingredients are evenly incorporated into a creamy dressing.
- Toss lobster with dressing: Add the chopped cooked lobster meat to the dressing bowl. Gently fold the lobster meat into the dressing until every piece is coated evenly. Season with salt and pepper according to your taste preferences. Chill in the refrigerator if not serving immediately to enhance flavors and keep the salad fresh.
- Assemble the salad: Arrange the lettuce leaves on a serving plate, fanning them out to create a bed for the lobster salad. Pile the dressed lobster meat high on top of the lettuce, reserving any claw meat pieces to place on top for an attractive presentation. Serve the salad immediately and enjoy a delicious, fresh lobster dish.
Notes
- Use fresh cooked lobster meat for the best flavor, but leftover lobster works well too.
- Adjust mayonnaise quantity based on desired creaminess.
- Serve chilled for optimal taste and texture.
- This salad pairs wonderfully with crusty bread or as a light lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
