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Jean Allsopp Photo by: Jean Allsopp

Lobster Salad with Lemon-Garlic Pita Wedges

Coastal Living SEPTEMBER 2006

  • Yield: Makes about 2 1/2 cups


  • 2 tablespoons salt
  • 1 (1 1/2-pound) lobster
  • 2 tablespoons mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 tablespoon minced red onion
  • 2 tablespoons minced yellow bell pepper
  • 2 tablespoons chopped Italian parsley
  • Lemon-Garlic Pita Wedges


Bring a large pot of water to a boil; add 2 tablespoons salt to water. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 6 minutes. Drain and cool. Remove meat from claws and tail; coarsely chop. Chill lobster meat.

Combine mayonnaise and next 4 ingredients in a medium bowl; mix well. Stir in onion, bell pepper, and parsley. Add chilled lobster; toss to coat.

Serve Lobster Salad with Lemon-Garlic Pita Wedges.

Shortcut Savvy: Shrimp makes an affordable and easy substitute for lobster. Ask the fish market to steam 3/4 pound peeled and deveined shrimp. Chill thoroughly, and coarsely chop. The light flavors of this salad also work well with fresh crab.


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Lobster Salad with Lemon-Garlic Pita Wedges Recipe