Lobster Salad

Ingredients & Substitutions

Here I explain the best ingredients for my lobster salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Lobster Meat – If you’re lucky enough to have fresh lobster meat from leftover broiled lobster tail, air fryer lobster tail, or grilled lobster tail, that’s great! Just cut into bite-sized pieces. Claw meat works, too. I’ve also once made this lobster salad with a package of cooked lobster from the store, and it would work with frozen cooked lobster as well if you thaw it.
• Veggies – Celery for crunchy contrast and chives for an herby bite. Sometimes I also add 1/4 cup of finely diced red onion, shallot, or bell pepper. You can swap in other herbs, like dill, tarragon, or parsley, too.
• Mayonnaise – The base of the dressing. You can use homemade mayonnaise, your favorite store-bought brand, or even swap in Greek yogurt for a lighter, higher protein version.
• Lemon Juice – I recommend fresh lemon juice for the best flavor, but bottled works for convenience.
• Dijon Mustard – I prefer the flavor of Dijon, but regular yellow mustard is fine. It’s more intense, so you may want to start with less if using yellow.
• Spices – Sea salt, black pepper, and a dash of cayenne pepper. The kick here is subtle, so feel free to add more cayenne if you like heat.

How To Make Lobster Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the dressing. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, salt, pepper, and cayenne, until smooth. (You can also mix the dressing in a separate small bowl, but I prefer to use the salad bowl for less dishes to wash!)
2. Add the lobster meat, celery, and chives. Fold with the mayo mixture until the pieces are well coated.
3. If you have time, refrigerate for an hour. This isn’t required and I’ve totally enjoyed this lobster salad right away, but the flavors develop more if it sits in the fridge. See my serving ideas below for ways to eat it, and I recommend extra lemon wedges for serving!

Serving Ideas

There are many ways to serve this lobster salad! Here are some fun ways I’ve enjoyed it:

• Lettuce wraps – My personal favorite with bibb lettuce leaves, pictured above! Sometimes I add sliced avocado, diced tomatoes, or cucumbers, too.
• Sandwiches – For something more hearty, slather the lobster salad on your favorite bread. I love it on light cloud bread.
• As a dip – Since the pieces are pretty small, this salad is great for scooping. Try it with my almond flour crackers, flax seed crackers, or even tortilla chips.
• Bell peppers – Spread creamy lobster salad inside a hollowed out bell pepper (like my bell pepper sandwich), or stuff it inside mini peppers.