Creamy Lobster Salad with Avocado and Herbs
Feel free to pile this lobster salad on lettuce leaves for a light meal or use it to make homemade lobster rolls.
Serves4
Prep20 minutes
Nothing says summer quite like lobster salad, and lobster salad is at its best when made simply. It’s great way to showcase this special ingredient and it needs little more than mayo, lemon, and some fresh herbs to make it sing.
What Are the Main Ingredients in Lobster Salad?
Along with crunchy celery and lots of lemon, this creamy version of lobster salad relies on a secret ingredient for extra richness: sour cream. Chunks of buttery avocado are also folded in to result in a light and refreshing hot-weather meal.
Working with Whole Lobsters
Cooking a whole live lobster might be intimidating, but in truth, it couldn’t be easier. Boiling lobsters is a thing of the past — a large pot of water takes time to come to a boil, and dropping live lobsters in a big, hot pot is destined to end up like that scene in Annie Hall. Take that same big pot and add only a few inches of water, lots of salt, and steam your lobsters for 10 minutes per pound.
What to Serve with Lobster Salad
For a lighter meal, this salad is perfect as is on a bed of tender lettuce. However, it’s also great in the following ways:
- Stuffed in a lightly toasted split-top rolls.
- Piled on saltine crackers straight from the sleeve.
- Served with potato chips crushed and sprinkled right on top.
- Doused with hot sauce or lots of extra lemon juice.
Lobster Salad Recipe
Feel free to pile this lobster salad on lettuce leaves for a light meal or use it to make homemade lobster rolls.
Prep time 20 minutes
Serves 4
Nutritional Info
Ingredients
- 3 stalks
celery
- 1 bunch
fresh chives
- 2
medium lemons
- 1/4 cup
mayonnaise
- 2 tablespoons
sour cream
- 2 teaspoons
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/2 teaspoon
celery salt
- Pinch
cayenne pepper
- 1 pound
cooked lobster meat (about 3 1/2 cups, from 3 to 4 whole lobsters)
- 1
large ripe avocado
- 1 large head
butter lettuce
Instructions
Prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 celery stalks crosswise (about 1 cup). Thinly slice 1 bunch fresh chives until you have 1/4 cup (chop some more for garnish if desired). Finely grate the zest of 2 medium lemons (about 2 teaspoons).
Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon celery salt, and a pinch of cayenne pepper to the celery mixture and stir to combine.
Coarsely chop 1 pound lobster meat. Add to the bowl and stir well to combine.
Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.
Recipe Notes
Storage: Lobster salad can be refrigerated in an airtight container for up to 2 days.