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Sep 12, 2006 11:04 PM

Lobster Salad

I am having company this weekend from out of town and am looking for a lobster salad recipe that I could jazz up besides just mayo and celery. If I use mayo could I add Lemon juice to it or would that make the mayo curddle. I was thinking of putting in endive leaves as an app and wanted to have a little more taste than just the mayo but don't know what to add.

Any ideas??

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  1. I know it's not exactly what you asked, but I wouldn't 'jazz up' a lobster salad - let it be a peaceful and plain part of the meal, and jazz up something else.

    Why? For one thing, respect the delicate flavor of lobster - it's easy to overwhelm it, and then you might as well use fake seafood flakes.

    Alternatively, you could 'jazz up' its accompaniment - serve a simple lobster salad on something homemade and flavorful, some sort of flavored crisp bread or cracker. Or take those endive leaves you mentioned and make a bed of them, instead of incorporating them.

    1. I'm with Wayne and wouldn't add too many flavors that would overwhelm the lobster. I am not a fan of a heavy mayonnaise dressing for lobster and would thin it with heavy cream and some lemon juice, as well as a little dab of dijon mustard, and add a little minced fresh herb (I think tarragon is ideal here, but use what you like but be judicious with the amount). A little minced celery is fine, but you may also want to consider minced fennel bulb instead (which happens to go with the tarragon). I would also present this on some whole endive leaves instead of incorporating them into the salad -- it will be a very pretty plate.

      1. I love the lobster salad Jasper White (our resident Boston lobster expert) has in his book "Lobster at Home" . It's still classic, but with just a twist. He makes a homemade tarragon mayonnaise with fresh tarragon (I'll post the recipe if you want it), and then per 1 pound of lobster meat (about 5 lbs lobster), you add

        1 medium cucumber -peeled, seeded, and finely diced (and drained in a colander for at least 5 minutes)
        3 small scallions thinly sliced
        1/2 cup of tarragon mayonnaise or regular mayo

        Toss together, season with sea salt/kosher salt, and pepper, and cover and chill for at least 30 minutes (best served the same day, but not more than 2 days). Love your idea of serving in endive leaves. This recipe is the only one I make now. I've used Hellman's instead of the homemade mayo and it's still delicious.

        1. The idea of slathering lobster in mayo just does not appeal to me. If I'm going to go the salad route, I would go with steamed chunked lobster over some micro greens with a mild taragon vinagrette. Diffrent strokes for diffrent folks.

          1 Reply
          1. re: stevuchan

            Agreed. I'd skip the mayo and instead toss the lobster chunks with some clarified butter and serve on some toast, flatbread, endive leaves, etc. You can also add some very finely minced cucumber, celery, etc to the lobster.

          2. Make the salad with whatever you like. My only advice is to cook the lobster (less than 2# I find to be sweeter, though we could have a long thread about this) in boiling salted water, remove the meat and DO NOT REFRIGERATE! If the lobster remain at room temp, they stay tender. I am not saying leave them out overnight, but just have your timing down so when so when you mix everything together the lobsters have not been chilled.

            By the way I love a red beet vinaigrette with lobster salad. The earthy taste of the beets is a nice contrast to the sweet lobster flesh. Diced yellow beets spread around for color. Oh, and what about some mache as a nice delicate green? Then you could...