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Lobster Salad with Walnut Aïoli

Lobster Salad with Walnut Aïoli

Coastal Living JULY 2004

  • 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


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.

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.

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

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


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Lobster Salad with Walnut Aïoli Recipe