Recipe by Coastal Living September 2006


Credit: Jean Allsopp

Recipe Summary

Makes about 2 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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.