Yield
Makes 7 cups

This beautiful salad tastes equally delicious with shrimp. Substitute 1 1/2 pounds cooked, peeled, and deveined shrimp for the cooked lobster. Prep: 35 minutes.

How to Make It

Step 1

Peel and section oranges over a large bowl, squeezing juice from membranes. Add bell pepper and next 9 ingredients, stirring gently.

Step 2

Remove lobster from shell, keeping claw meat intact. Thinly slice tail meat. (Lobsters should yield about 2 1/2 cups chopped meat.) Add lobster to vegetable mixture, stirring gently.

Ratings & Reviews

Laurar4's Review

DodyColorado
May 06, 2010
I tried this recipe last year for the first time for an open house annual fireworks party. It was a huge hit!!! I did use the lobster, which was on sale, and couldn't find the jicama - so I omitted that. Friends are still talking about it to this day - and the party is coming up around the corner and the lobster salad is to be expected again this year. You will not be disappointed - I promise.

DodyColorado's Review

panthony15
August 21, 2009
I made this for dinner the other night using large shrimp which I had split in half. I wasn't sure my husband would like it, but his first comment as, "This is a keeper!" Next he wants me to try it with King crab.

panthony15's Review

Laurar4
May 25, 2009
Easy to make (used shrimp insted of lobster). Delicious flavors--would appeal to most individuals, although perhaps not the steak and potato crowd. Would us this in lieu of a toss salad. If using shrimp I would suggest putting olive oil on raw shrimp, spread on cookie sheet, sprinkle kosher salt on it, then bake at 300 until they turn pinkish. Far better than boiling or steaming shimp in terms of favor.