Description
This Lobster Salad recipe is a refreshingly cool and creamy dish made with simple, high-quality ingredients. Featuring succulent broiled lobster tails mixed with a delicate blend of fresh herbs, garlic, and a touch of mayo, it’s perfect for serving on lettuce or as a luscious lobster roll. The recipe highlights broiling as the primary cooking method to enhance the lobster’s natural sweetness and texture, complemented by a flavorful butter-herb mixture. Ideal for a light yet indulgent meal, it takes just 25 minutes from start to finish.
Ingredients
Broiled Lobster Tails
- 6 lobster tails thawed (4-5 oz each)
- 1/4 cup + 2 tablespoons butter (plant-based butter can be used as a substitute)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon lemon juice
- 1 1/4 teaspoons lemon zest, divided
- 1/2 teaspoon dried tarragon leaves, divided
Lobster Salad
- 1 celery stalk, cut into large chunks
- 1/4 cup sweet yellow onion, cut into large chunks
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1/8 teaspoon kosher salt
- Freshly cracked black pepper, to taste
- Optional for serving: brioche buns
Instructions
- Prep Lobster Tails: Place the six lobster tails on a cutting board. Using sharp kitchen scissors, cut down the top middle of each tail shell. Flip the tail over and press firmly on the bottom at several points until you hear cracks, then flip back. Using your fingers, gently lift the lobster meat up and out of the shell, keeping it attached at the base, and rest the meat on top of the shell. Repeat for all lobster tails.
- Make Butter Mixture: In a small saucepan, combine the butter, chopped parsley, chives, minced garlic, lemon juice, 1/4 teaspoon lemon zest, and 1/4 teaspoon dried tarragon leaves. Melt the mixture over medium heat, stirring until fully combined and the butter is completely melted.
- Broil Lobster: Arrange the prepped lobster tails on a sheet pan. Brush the lobster meat with some of the melted butter mixture. Position an oven rack to the second notch from the top and set the broiler to high. Broil the lobster tails for approximately 1 minute per ounce—about 4-5 minutes total for 4-5 oz tails—until the meat is cooked through. Remove from the oven, let the lobster cool slightly, and brush again with some of the butter mixture.
- Prepare Celery and Onion: Place the celery stalk and sweet yellow onion chunks into a food processor and pulse until minced finely. Alternatively, mince by hand for more texture.
- Combine Salad: Remove the lobster meat from the shells and cut into bite-sized chunks. In a large bowl, combine the lobster meat with the finely minced celery and onion, mayonnaise, fresh dill, remaining lemon zest (1 teaspoon), remaining dried tarragon (1/4 teaspoon), kosher salt, freshly cracked black pepper to taste, and about 2 tablespoons of the remaining melted butter mixture. Mix gently but thoroughly until fully combined.
- Serve: The lobster salad can be enjoyed immediately or chilled before serving. Serve on brioche buns brushed and toasted with butter mixture, on gluten-free rolls, or simply over fresh lettuce as desired.
Notes
- For buns, brushing the inside with melted butter mixture and toasting on a grill or stovetop adds extra flavor and texture.
- For a dairy-free version, substitute butter with plant-based butter.
- To make it gluten-free, serve the salad on gluten-free rolls or butter lettuce leaves.
- Grilled lobster tails can be used as an alternative to broiling: prep similarly, brush with olive oil, season, and grill over medium-high heat for 1 minute per ounce, then flip, brush with butter mixture, and grill another 1-2 minutes until cooked.
- Pre-cooked lobster meat is an option for convenience; simply skip the broiling step.
- Store leftover lobster salad in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
