Lobster Salad
A delectable lobster salad that combines the richness of fresh lobster with crisp garden vegetables and a zesty dressing.
Ingredients
Lobster
- 1-1.5 pounds lobster tail meat cooked and chilled
Salad Base
- mixed greens arugula, baby spinach, and romaine
- cherry tomatoes halved
- avocado sliced
- cucumber thinly sliced
- red onion finely chopped
- fresh dill and basil roughly chopped
- hard-boiled eggs quartered (optional)
- Kalamata olives pitted and sliced
Dressing
- extra virgin olive oil
- fresh lemon juice
- 1 tsp Dijon mustard
- honey a dash
- salt and pepper to taste
Instructions
- Boil or steam the lobster tails for 8-10 minutes until opaque and tender. Once cooled, extract the meat and chop into bite-sized pieces.
- In a large bowl, combine mixed greens.
- Chop cherry tomatoes, avocado, cucumber, and red onion. Add them to the bowl.
- Mix in olives, fresh herbs, and hard-boiled eggs (if using).
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing.
- Toss lobster with the salad and drizzle dressing over the top. Serve immediately.
Notes
Feel free to adjust the ingredients based on availability and preference. The dressing can be customized for additional flavor!