15-Minute Lobster Salad

This creamy lobster salad is the perfect special occasion appetizer. Using high-quality frozen lobster meat makes it relatively affordable.

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 187kcal

1 pound cooked lobster meat cut into bite-size pieces; 3 cups
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
1 tablespoon lemon juice freshly squeezed
¼ cup celery thinly sliced
2 tablespoons chives thinly sliced, divided
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper

In a large salad bowl, place the lobster meat, mayonnaise, Dijon, hot pepper sauce, lemon juice, celery, half of the chives, salt, and pepper.
Stir gently to combine.
Garnish with the remaining chives and serve.

Mix the ingredients very gently, so that the lobster pieces stay intact. A big part of the enjoyment of this dish is biting into meaty, succulent lobster chunks. You want to keep them that way!
You can lower the sodium content by using ½ teaspoon of Diamond Crystal kosher salt instead of a whole teaspoon. This will reduce the sodium to 781 mg per serving.
I typically serve this salad on salad plates with silverware. You can also serve it on top of avocado halves, on slices of almond flour bread, or in lettuce cups (butter lettuce leaves are perfect for this).
Like other types of shellfish, lobster is highly perishable. You can store the leftovers in an airtight container in the fridge. I recommend finishing them within 24 hours. I don't recommend freezing this salad. Its texture and flavor won't survive the process of freezing and thawing.