ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lobster Salad with Walnut Aïoli

Yield Makes 6 servings


  • 2 slices stale bread, crusts removed
  • 1/2 cup water
  • 1/2 cup walnuts
  • 2 garlic cloves, crushed
  • 2 tablespoons sour cream
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 pounds cooked lobster tails, shelled and cut into chunks*
  • 6 leaves Bibb lettuce
  • Garnish: chili oil, lemon wedges, fresh thyme

How to Make It

  1. Place bread slices in a shallow dish; cover with water. Let stand 1 minute or until bread soaks up water; squeeze excess water from bread.

  2. Pulse walnuts in a food processor just until finely ground. Add bread, garlic, and sour cream; pulse until blended. With processor running, slowly add vinegar and oil through food chute. Combine walnut mixture, salt, pepper, and lobster in a large bowl.

  3. Place 1/2 cup lobster mixture in the center of each lettuce leaf. Garnish, if desired.

  4. *Cook 3, whole 1-pound lobsters and garnish each plate with claw meat.