Lobster Salad Recipes from Hawaii and Beyond
My Favorite Lobster Salad Recipes Collected from My Travels
Did you arrived here with the hope of finding an easy to make, yet truly delectable Lobster Salad Recipe? If so, you will not be disappointed.
I'm sharing a few delicious Lobster Salad Recipes from my recipes I have either created while living in Hawaii or collected in my travels to destinations beyond.
Lobster is one of those crustacean delicacies that can be added to just about any type of salad or food and not only still be delicious, but will also be an improvement to the dish, in most cases.
I have Lobster Salad Recipes of salads I have made many times in the past years I lived in Hawaii, that are just extra special good! Living in Hawaii most of my life gave me the opportunity to eat a lot of spiny lobster tails in a variety of dishes, as they were so plentiful.
My favorite past time was sitting on the lanai looking out at the ocean view while having a nice lunch of cold Lobster Salad with a crisp cold glass of Chardonnay on a balmy Kona day! What could be better?
Lobsters, or bugs as they are often called, do not all have the huge claws of the Atlantic Ocean lobsters.
Lobsters with claws are mainly (no pun intended) only available in cold ocean waters. In the warmer coastal waters of the Caribbean, Gulf of Mexico or the Pacific Ocean, the lobsters do not have the giant claws. They are called spiny lobsters, and for what they are lacking in claws, they make up for in the huge tails of rich sweet deliciousness!
While living in Hawaii, of course I used what was available which was the delectable spiny lobster tails, when making Lobster Salads. We seldom set traps for them unless we were planning a big party. We usually went either skin-diving with a net or spear fishing for them when we wanted a couple of them for dinner. You can see by this photo the size of the tails in comparison to a bug out of the Atlantic. They are Huge!
The spiny lobster tails are much larger and sweeter than the lobster tails of the lobsters that have the large claws. The lobsters of Maine and Nova Scotia on the East Coast of the Mainland seem to have sweeter claw meat than tail meat..
Maui, Hawaii Spiny Lobster - 4 Pound Lobster
The fishing season for lobster in Hawaii is the opposite of the New England Coast. Lobster on the East Coast are plentiful during the summer months and in Hawaii they are only available for fishing during the fall months; and only during the months that end with "er"; i.e. September, October, November and December.
This is My Spiny Lobster Theory
Because the warm ocean water lobsters do NOT have the huge lobster claws of the cold waters Atlantic Ocean lobsters, all of the lobster's growing energy goes into producing these huge sweet tails. Yum!
In the first few years of living in New York, I spent my summers in Maine. I was amazed at the claws on these Atlantic Ocean bugs.
These huge lobster claws are the part of these crustaceans holding the sweetest meat. The tails are relatively small in comparison to warmer ocean lobsters and not as sweet as the claws, nor is the flavor as rich or the meat as succulent as the lobster tails of the Pacific Ocean, or the bugs of Australia.
Please do not take this wrong. These bugs are fabulous, no doubt about it, but after having the opportunity to try so many different crustaceans from so many different ports, my vote is with the lobster tails of the Pacific.
Throughout my travels I have both borrowed and created Lobster Salad Recipes from each regional area I have visited. For each type of bug I have had the pleasure of a feasting encounter, not one was ever "bad"!
Each and every one has its own distinct flavors and attributes. One of the things that I have learned, and really love about the claw meat from an Atlantic Ocean lobster (besides the delectable flavor) is the beautiful and unique presentations that can be created with the claw shaped meat.
Please continue on to find some of my favorite Lobster Salad Recipes from Hawaii and other ports beyond.
For you poor souls that do not live near an ocean, there is hope for fresh lobster. A little later I will show you how you can still eat fresh lobster salad at home even if you are living in Nebraska or Oklahoma!
Hawaiiain Lobster Salad Recipes
The original Crab Louis Salad was created on the wharf of San Francisco.
This salad was then adapted by the Kona Galley Restaurant and turned into the Lobster Louis Salad that was served to me for years in Kailua-Kona on the the Big Island of Hawaii.
Sadly the restaurant is no longer there. It was recently purchased and changed to an American-Italian restaurant called the Paleo Bar and Grill.
The original Kona Galley Lobster Louis Salad is not anything difficult to make. It is a very simple yet delicious lobster salad.
At the restaurant the lobster was always fresh (caught daily during season) and the view from the lanai of the restaurant looked out over the pier at Kona Bay to the ocean. The topper was a glass of chardonnay served with the salad that was a crisp cold delight after a hot day at the beach!
I have changed the original Kona Galley Lobster Louis Salad to suit my own taste and hope you will enjoy it too!
- 2 c. iceberg lettuce
- 1 c. mixed salad greens of choice
- 2 T. minced fresh curly parsley
- 1 Maui onion
- 1 medium sized ripe tomato
- 1/2 cucumber sliced
- 2 hard boiled eggs
- 2 scallions or chives
- 2 radishes sliced thin
- 1 lb. cooked & chilled lobster
- 1/2 c.. Best Foods or Hellman's mayonnaise
- 1 T. chili sauce
- 2 T. ketchup
- 1 t. sweet pickle relish
- 1/4 t. Old Bay seasoning
- 1 t. Tabasco sauce
- 1/8 teaspoon Worcestershire sauce
- 1 clove garlic
- 1 lemon
- Salt & Freshly ground black pepper
- 1/4 t. cayenne
- 1/4 t. smoked paprika
- Gently tear salad greens and put into large bite-site pieces and add to medium-sized salad bowl. (do not chop; chopped turns lettuce brown)
- Mince curly parsley; add to salad bowl.
- Slice Maui onion in half. Set one half aside. Laying half of onion, cut side down, on cutting board, thinly slice onion and add to salad bowl.
- Slice one tomato into 8 wedges; slice radishes; set aside
- Peel cucumber skin in stripes giving a striped look to the vegetable; slice cucumber
- Slice hard boiled eggs into wedges (4 per egg) and set aside.
- Slice green onion on the diagonal into thin slices; set aside.
- Crack cooked lobster shell; remove lobster and chop lobster meat into bite-sized chunks
- Mix together in a small bowl; mayonnaise, chili sauce, ketchup, sweet pickle relish, Old Bay Seasoning , Tabasco and Worcestershire sauce. It must be mayonnaise. DO NOT USE Miracle Whip.
- Grate, press or mash 1 clove garlic and add into mayo mixture.
- Mince the second 1/2 of Maui onion that you set aside very fine and add 1 T. to mayo mixture. Freeze any unused minced onion in an air-tight container for another time.
- Slice lemon in half. Set aside 1/2 for garnish. Squeeze 1 teaspoon lemon juice into mayo mixture; add salt & freshly ground black pepper; mix all of ingredients until well blended to a light pink color. If too dark add more mayo; if too light add more ketchup.
- Cover and chill until ready to use.
Gently toss greens; divide onto 2 salad plates, piling high. Arrange tomato wedges, cucumber, radishes and hard-boiled egg wedges around salad.
- Place lobster chunks on center top of greens. Sprinkle with sliced green onions or chives.
- Cut remaining lemon half into 4 wedges. Put 2 wedges on each plate of salad.
- Mix together cayenne and paprika.
- Serve salad plates; pass dressing and cayenne mixture to sprinkle on dressed salad.
Note: Vidalia onion may be substituted for Maui onion.
View from the Old Kona Galley Restaurant
Papayas Marry Well with Lobster
Papayas & Crustaceans - A Match Made in Heaven!
Papayas are my favorite fruit in Hawaii as they aren't only a sweet deliciousness, they are also a very healthy food source.
Mixing papaya with seafood just makes sense as the natural sweetness of the papaya marries well with crustaceans, thus the "Hawaiian Island Stuffed Papaya Lobster Salad" was born.
In this section I have included a few recipes that I made in Hawaii very often using papayas.
Papaya Stuffed with Lobster Curry Salad Recipe
This Papaya Stuffed with Lobster Curry Salad Recipe is one that I made a lot in Hawaii. If making this salad in the mainland, it is important to only use papayas organically grown within the US borders.
All papayas shipped from Hawaii, South America, Mexico and China have been eradicated which removes all the healthy ingredients along with the insects.
- 1 t. curry powder
- 1 T. ghee (clarified butter)
- 1 T. white wine or sherry
- 2 solo papayas
- 2 fresh lemons
- 1 large or 2 medium cooked & chilled lobster tail
- 1/2 lb. (about 8) cooked & chilled jumbo shrimp
- 1/4 lb. fresh lump crab meat or 1 can
- 1 celery rib
- 2 gr. onion (scallion)
- 1 can water chestnut
- 1/2 c. chopped macadamia nuts
- 1/2 t. white peppr
- 1/2 t. Spike
- 1/4 t. Old Bay Seasoning
- 1/2 t. cayenne
- Freshly ground black pepper to taste
- Sea Salt to taste
- Smoked paprika
- 3 heaping T. Best Food's or Hellman's Mayo
- 4 T. mango chtney
- In a small saute pan, heat the ghee on medium; add curry stirring to blend and cook; about 2 minute. When spices become aromatic add the wine; continue stirring about another 2 minutes. Remove from heat and set aside.
- Slice papayas in half; scoop out the seeds and save for another time.* Remove the zest from one lemon and set aside for later. Slice the zested lemon in to 6 wedges. Set 2 wedge pieces aside for the dressing. Using 1 lemon wedge per papaya half, squeeze the juice all over inside surface of papaya. Wrap and refrigerate on a tray until ready to use.
- Chop lobster tail into bite-size chunks and put into a medium sized mixing bowl.
- Add cleaned crab meat. If using canned crab, drain crab water and save.** Remove any cartridge that may still be in crab; add crab to lobster.
- Remove shrimp shell and check to see if shrimp has been deveined and cleaned. If not, do so; chop each shrimp int to 3 bite-size pieces; add to mixing bowl. Squeeze juice from the last two cut wedges of lemon all over the lobster and shrimp meat.
- Chop the celery fine by slicing the rib lengthwise into 3 or 4 strips, then chopping across the strips into small pieces; add to bowl.
- Slice the green onion thin on the diagonal; put aside 4 Tablespoon. for garnish; add the rest to lobster mixture.
- Add the cooled curry mixture. Mix in well to blend.
- Mince water chestnuts and macadamia nuts; add to lobster mixture.
- Add the rest of spices except for the sea salt & paprika. Mix well to combine. Taste for salt. Add the sea salt to taste. Mix in the mayonnaise***. The amount of mayonnaise may need to be adjusted.
- If serving immediately, slice the last lemon into 4 wedges. Get the papaya halves from the fridge and fill each papaya with the seafood mixture; mounding high. Sprinkle a little paprika, 1 tablespoon of mango chutney, reserved lemon zest and green onion slices on top of each mound of seafood; plate with a pretty flower such as an orchid or pansies and a lemon wedge.
- If serving later, cover the bowl of seafood mixture with plastic wrap and chill in fridge until ready to use. When ready to use, check for mayo content. Often the mayo will be absorbed and more may need to be added.
- Papaya seeds are full of papain which is the very best meat tenderizer. Dry the seeds on newspaper in the sun and grind fine when dry to use as a tenderizer on less tender cuts of meat. The seeds have a slight peppery flavor.
- The crab juice may be frozen to use in a chowder another time.
- DO NOT use Miracle Whip. It will throw off the flavor of the seafood.
- Seafood can spoil quickly. Do not make more than a day in advance. Better to be made 6 hours prior to serving, i.e. Prepare in morning to serve in afternoon.
- Seafood mixture can be adjusted and varied according to taste and availability. Sometimes I only use lobster or shrimp or both and leave out the crab.
Hawaiian Island Lobster Papaya Salad
This time instead of stuffing our papaya we are cubing our papaya and putting it in the salad with the lobster.
The sliced avocado for garnish also blends well with the lobster and papaya.
Prep Time: 35 minutes
Total Time: 1 to 6 hours
- 2 lb. Spiny lobster tail
- 8 Large raw shrimp
- 2 Qts. boiling water
- 1 Bay leaf
- 1 Lemon
- 2 Ripe papayas
- 2 Green onions
- 1/2 t. Sea salt
- 1/4 t. Freshly ground black pepper
- 1/8 t. Cayenne
- 4 T. Best Foods or Hellman's Mayonaise
- 1 T. Fresh lemon juice
- 2 t. Chili-style sauce
- 1 t. Ketchup
- 1/8 t. cayenne to taste
- 1/4 t. Old Bay Seasoning
- 2 t. Fresh minced dill
- 2 T. sweet pickle relish
- 1/2 to 1 t. Freshly ground black pepper
- 8 c. Mixed salad greens
- 2 Ripe avocado sliced
- 1 Large or 2 medium tomatoes
- 3 Hard boiled eggs sliced
- 1 lemon cut into 8 wedges
- Bring water to a boil in a large lobster pot. Meanwhile, Prepare an iced water bath; set aside. When water is boiling, place the lobster tails, shrimp, bay leaf and lemon Into boiling water. Cook shrimp just until pink. Remove shrimp. (Do not over cook!) Cool in prepared iced water bath while continuing to cook lobster until red. Add lobster to ice bath to cool. Once crustaceans are cool; shell.
- Cut lobster tails into bite-sized chunks. Place in a medium-sized mixing bowl. Add shrimp. Toss.
- Peel, seed and dice papaya into bite-sized chunks. Add papayas, sea salt, pepper, cayenne to lobster mixture.
- Slice green onions on the diagonal and add to mixture. Toss gently. Cover. Chill 1 to 6 hours.
- Wash and spin salad greens to remove excess water. Gently, so as not to bruise, tear the mixed greens and wrap loosely in paper towels. Chill 1 to 6 hours.
- Meanwhile, In a small mixing bowl, blend together the next 9 ingredients for the dressing. Cover and chill 1 to 6 hours.
- Just before serving, assemble salad:
- Put chilled greens in a bowl; add seafood mixture. Cut tomato into wedges, then in half again to bite-size pieces; add to salad; toss salad gently. Using tongs, pile the salad high onto the center of each salad plate. Garnish each salad plate with slices of avocado, hard boiled eggs and lemon wedges. Pass the "Hawaiian Island Seafood Dressing" at table.
Australian Moreton Bug Salad Recipes
Moreton Bay Bug - Australian Thenus Orientalis
The Moreton Bay Bug (Thenus orientalis), also known as the Australian Bay lobster, is a species of slipper lobster found throughout the ocean waters of Australia's north coast.
If you are not living in Australia, and don't have access to a Moreton Bay Bug you can substitute any lobster, red claw crayfish, marron, shrimp or prawn that you have available for this recipe.
As you can see from the photo, they do not have the claws of the Atlantic Ocean lobsters, or the long, spiny legs and antennae of the Pacific Ocean lobsters, yet the flavor is similar to a Pacific Ocean bug.
The meat of Moreton bugs, like the Pacific Ocean spiny lobsters, is only found in the tail. They can be bought frozen, to be eaten alone as an entrees, or as part of a main dish or salad, just like any other lobster.
The bugs are cooked by either poaching, boiling, steaming, barbecuing or grilling. Since bugs look great as a presentation and because they marry well with other seafood, fruits and vegetables, they make excellent cold seafood platters served with a light lemon mayonnaise, a garlic aioli or a dill salad dressing
Moreton Bay Bug and Fresh Pineapple Recipe
This is one of the simplest lobster salads you will ever make and it is delicious!
- 2 (about 1 lb.) diced cooked Moreton Bay tails bug meat
- 1 diced avocado
- 1/2 cup diced pineapple
- 2 limes juiced
- 2 tablespoons chopped parsley
- Sea salt and Freshly ground pepper
- Fresh pineapple slices for garnish
- 1 slice cucumber for garnish
- 1 ripe sliced avocado for garnish
- Mix all ingredients and chill.
- *To Serve*
- Prepare a salad plate with a nice layer of lettuce. Put the bug shell on the lettuce. Scoop the bug salad into the shell .
- Serve with fresh pineapple rings, slices of cucumber and slices of avocado on the side.
- Accompany with a leaner style of young semillon sauvignon blanc blend wine.
Caribbean Lobster Salad Recipes
From Jamaica to Belize
And All Ports in Between
No matter where you go in the Caribbean you will find an abundance of fresh seafood, tropical fruits and seasonings that will wake up your senses and bring them to attention, making you feel healthier and more alive than you have ever felt in your life.
The lobsters in the Caribbean are the spiny lobsters with the huge sweet meat tails.
If you are unable to travel to any of these exotic places, then be sure to try a Caribbean lobster salad for a taste of sun and fun at your own back yard BBQ this summer. Add a rum cocktail for an added treat and put on some Reggae or Salsa music
Jamaican Lobster Salad with Mango and Avocado - From the Posh Pescatarian
With the taste of the Caribbean make this tropical lobster salad as hot or as mild as you like with the addition of a hot habanero chili.
I love hot food, but I only use a silver of fresh habanero minced up tiny, tiny fine. I like the flavor that it adds, but I don't want to over power the flavor of the mango with heat.
- 3 lb. cooked chilled lobster tail
- 1 bunch cilantro (about 1/2 c.)
- 1 red onion
- 1 medium ripe firm mango
- 1 ripe avocado
- 1 fresh lime
- Sea salt & Fresh ground black pepper to taste
- 1/4 Fresh habenero pepper minced fine or 1 jalapenos minced fine (optional)
- Chop or tear off the bottom stems of cilantro and discard. Chop tops and add to bowl.
- Chop red onion and add to bowl.
- Peel and dice mango and add to bowl.
- Dice avocado and add to bowl.
- Zest all of lime skin into bowl. Cut remaining lime in half and squeeze the juice from both halves into bowl. You will be using the whole lime; except for membrane.
- Add sea salt & fresh ground black pepper, to taste and gently mix fruit, being careful to keep avocado pieces in tack.
- Crack lobster shell, remove lobster and chop in bite-size chunks and add to fruit mixture in bowl.
- Added minced hot pepper (optional)*
- For a pretty presentation, serve in a martini glass garnished with a bit of cilantro on the salad and a thin slice of lemon or lime on a martini rim that has been rubbed with lime and dipped in a spicy carribean rub.
- Habaneros are very hot. Be sure wear gloves to remove seeds and membrane before dicing into tiny pieces. If you can't stand the heat, substitute the jalapeno pepper., using one whole pepper with or without the seeds; depending on your heat tolaerance level. Keep in mind that we want the flavor of the peppers to accent the dish. We do not what it so hot that your palate can not taste the dish.
The Posh Pescatarian: Jamaican Lobster Salad with Mango and Avocado
Mexican Lobster Salad Recipes
In 1970 we spent 6 months camping on Stone Island offshore Mazatlan, Mexico. We rented a rowboat for a few pesos to use while we camped there to get us back and forth from the island to town.
At that time Mazatlan was still a sleepy little fishing village. There was a beautiful Spanish Catholic church, a few shops, a few small restaurants and a cantina in town, but not much else.There weren't any big resort hotels, shopping malls or tours.
Every morning we would leave the island and row the boat to shore. We would meet a small Mexican man named Raul on the beach selling the most incredible fresh ceviche.
He always had at least 5 different varieties to choose from which might included shrimp, lobster, scallops, baby squid, octopus, abalone and fish. It all depended on what he had caught that morning. He only charged us 10 centavos (10 cents) for a large Dixie cup full!
From there we would walk to the cantina in town where we would get a couple of tortillas and a beer for 15 centavos. So for only 25 cents we would eat a wonderfully fresh, healthy breakfast with a beer to wash it down.
Before we left town, Raul taught me how to make his ceviche and his wife taught me how to cook the most wonderful Mexican food and fresh tortillas. When I make ceviche now, I always think back to Raul and his wife Rosie and those gorgeous carefree languid days living in Mexico. It was one of the happiest times of my life!
Raul's Lobster Ceviche
The lobster from the west side of Mexico comes out of the Pacific Ocean.
Like the lobster of Hawaii, it is a spiny lobster variety of long legs and antennae with a huge sweet meat tail.
Feel free to use lobster from the Atlantic Ocean, the Gulf of Mexico, Pacific Ocean or any fresh seafood that you may have available in your region.
- 2 lbs. fresh raw lobster tail
- 2 1/2 to 3 c. fresh squeezed lime juice
- 1 medium onion rough chopped
- 3 large tomatoes chopped into 1/2-inch cubed pieces
- 2 or 3 jalapenos or 2 serranos minced
- 1/2 c. cilantro chopped - plus a few leaves for garnish
- 3/4 t. Sea Salt
- 4 T. fresh orange or tangerine juice or 1/2 teaspoon sugar
- 2 ripe Hass avocados - peeled & diced
- In a 2-quart glass or stainless steel mixing bowl, combine the lobster, fresh lime juice and chopped onion. Use enough juice to completely cover the lobster. The lobster should be floating in the lime juice completely surrounded to "cook" evenly. Cover with plastic wrap and refrigerate for about 2 hours. Check to see if the lobster chunks are opaque and no longer look raw when cut into. If they are done, drain off the lime juice in a colander and discard juice. If not, check again in one hour.
- In another bowl, mix together the chopped tomatoes, diced green chilies and cilantro. Stir in the lobster and season with sea salt, usually about 3/4 teaspoon, but you can start with 1/2 teaspoon and adjust the salt later if it is not enough for you. Add the orange juice, tangerine juice or sugar. This helps to balance out the acid from the lime juice. Cover with plastic wrap and refrigerate immediately, if not serving right away.
- Just before serving, gently stir in the diced avocado so as not to break up avocado pieces.
There are 3 different ways you can serve your ceviche:
- Place your ceviche in a large, pretty serving bowl and place on center of the table. Have a large bowl of homemade corn tortilla chips or tostadas available and a bowl of hot sauce or salsa. Garnish the ceviche with cilantro. Let people spoon what they want on their plates with their other food and eat with chips.
- Have smaller bowls on table lined with lettuce or greens; fill with ladles of the ceviche and serve tostadas, chips or crackers alongside.
- Pile homemade corn chips or tostadas on an attractive platter, then pile the ceviche on top. The guest can help themselves to the edible little tostada plates or corn chips.
- Serrano chilies are much hotter than jalapenos, so you will have to season to your own taste. Removing the seeds and membrane of the chilies is also personal preference when it comes to how hot you want your ceviche to be. I like my hot, but not burn the crap out of my mouth kinda hot. My personal preference is two jalapenos peppers (with seeds and membranes left in) and 1 serrano chili (with seeds and membranes removed).
- To have the freshest flavor, add the seasonings to the fish no more than a couple of hours before serving.
- Limes are the best for most seafood like fish, scallops, abalone, squid or shrimp. For lobster, I actually prefer to "cook" the lobster in fresh lemon juice. The flavor is not as tangy as the lime which I think works better for a more clean, sunny flavor. Sometimes it takes a little longer to "cook" the lobster using lemon. Check at 2 hours to see if it is "done" to your liking. If not, check in another hour.
- Some may prefer to steam the lobster meat to partially cook before marinading in citrus.
As I mentioned early, if you are a poor soul landlocked in the USA and don't have access to fresh lobster, you need not worry!
Only the finest quality live hard-shell Maine lobsters are hand selected. You select the lobster size that you want. Their live lobsters are taken fresh right off the fishing boats of local lobster fishermen.
Remember these are fresh hard-shell lobsters of superior quality. Simply said, I think these are the BEST fresh lobsters available from Maine. Their Live lobsters are true to the weight requested, and often times they are heavier!
Lobster Anywhere will ship you only the freshest Maine lobster anywhere in the United States and they ship for FREE! Just click the link under the photo above to order.
I Cook My Lobster in a Large Pot Like this Stainless Steel Stockpot with Steam / Boil / Fry Baskets from Bayou Classic
You can buy less expensive aluminum pots, but I do NOT recommend using aluminum for cooking anything as the aluminum leaches out into the cooking water. Our bodies are already absorbing more aluminum than it can handle through the deodorant and shampoo that we use daily, so it is best not to add any more into our diets.
Stock pots made of either stainless steel or enamelware are the only way to go. Both are excellent heat conduits. It just comes down to a matter of personal choice cosmetically.
I have had my stainless steel pot for over 40 years. That goes to show how well made these pots are. They are durable, they take a beating and still look and cook beautifully.
Every once in a while i scrub mine down with Bon Ami cleanser to keep it looking as good as it cooks.
Lobster Fiesta Salad - by Julee Rosso, Sheila Lukins and Sarah Leah Chase
I adapted this recipe from the The Silver Palate Good Times Cookbook back in the early 1980s. With it's lively colors of pinks, reds, and yellows, it is a fiesta waiting to happen.
- 2 lbs cooked fresh lobster meat
- 1 ripe papaya-peeled and cut into julienne
- 1 small ripe cantaloupe
- 2 large plum tomatoes-seeded and sliced
- 2 T. chopped fresh dill
- 2 T. chopped fresh chives
- 1 T. finely rated fresh ginger root
- 1 jalapeno pepper - minced fine
- Orange vinaigrette - recipe below
- 2 bunches watercress
- Remove any cartilage from lobster meat, chop into bite-size chunks. Place the lobster and papaya in a large bowl.
- Cut the cantaloupe in half; remove the seeds. Using a melon baller, cut the cantaloupe into balls over the bowl of lobster so the juices fall into the bowl. Toss gently.
- Add tomatoes,dill, chives, ginger and jalapeno.
- Make the vinaigrette. Right before serving pour the vinaigrette over the salad and toss gently. Serve on a bed of watercress on a large platter or serve single portions on individual plates.
- Orange Vinaigrette
- 1/2 cup fresh squeezed orange juice
- 2 T. red wine vinegar
- 1 T. Dijon mustard
- 1 cup extra virgin olive oil
- Freshly ground black pepper, to taste
- Whisk the orange juice and vinegar in a small bowl until mixed.
- Whisk in the mustard; then gradually whisk in the oil. Continue to whisk until thickened slightly.
- Season to taste with freshly ground black pepper.
What is Your Favorite Summer Salad?
What Salad Do You Want a Recipe to Make this Summer?
Lobster Potato Salad Recipes
Lemon Lobster Potato Salad
I have been making this "Lemon Potato Salad" for years as an alternative to what many folks consider to be "regular" potato salad.
When I have the urge for something different this salad fits the bill, I seldom have any leftovers and it always receives raves!
A couple of years ago I had a small amount of lobster available, but too many mouths to feed to give everyone lobsters. Instead I make this potato salad and added the leftover lobster tail I had to the salad.
The results were truly remarkable and delicious. It has become a "new" favorite with it's light lemony, sunshiny flavor. I have written down the recipe as best as I can as I usually just make it from my head without measuring anything.
You may have to adjust the mayonnaise as I just eyeball it. I would start with a smaller amount, or just whatever you are use to using when you make potato salad and then adjust by adding more mayo as needed. The salad will absorb some of the mayo while chilling.
The photo is from Food Network
Prep Time: About 30 minutes depending on cooking time for potatoes
Total Time: 1 to 2 hours
- 4 lbs Little red potatoes - unpeeled
- 1 celery rib, minced
- 1 large red onion, finely chopped
- 2 Tablespoons fresh dill, freshly chopped
- 2 Tablespoons chopped fresh chives or sliced gr. onion
- 1 c. Best Food's or Hellman's mayonnaise
- 1 t. white pepper
- 1 whole lemon
- 1 c. frozen green peas
- 6 hard boiled eggs, chopped
- Sea salt & Freshly ground pepper to taste, to taste
- 1 large or two small cooked and chilled lobsters
- 2 - 3 Tablespoons fresh parsley, finely minced
- Place your little red potatoes in a large dutch oven or stock pot filled with cold water to cover. Add 2 tablespoons of sea salt or Kosher salt and bring to a boil. Turn down heat to medium once boiling starts and cook until tender for about 20 minutes. Stick a fork through a potato to be sure it is done.
- Drain potatoes in a colander and set aside to cool for a bit.
- Meanwhile, chop the red onion, celery, fresh dill and hard boiled eggs.
- Once the potatoes are cooled enough to handle, cut into bite-sized chunks and put into a large mixing bowl. Peel the potatoes before cutting if that is your preference. I prefer not to.
- Add the frozen peas to the colander and run cold water over them to break up. Add the chopped red onion, celery, fresh dill, chives, and frozen peas to the potatoes. The peas will thaw in the warm potatoes.
- Squeeze lemon juice from the lemon into the potato mixture and add white pepper, sea salt & freshly ground pepper to taste. Toss gently to coat.
- Chop lobster meat into bite-size chunks and add to salad. Add mayonnaise and toss gently to blend.
- Serve plated on a bed of lettuce. Garnish with finely minced fresh parsley.
Lobster Potato Pistachios Salad
When I first found this recipe online at Hungry Again foodie blog I thought the pistachio nuts sounded a bit strange, but with a few adjustments it actually turned out to be quite good.
I used little red potatoes instead of the baby white potatoes in the original recipe and made some other seasoning and ingredient changes that I thought married well with the lobster, potatoes and nuts.
- 2 lbs. little red potatoes unpeeled
- 6 slices fried and chopped bacon
- 2 c. cooked chilled lobster meat
- 1/2 c. roasted shelled pistachios
- 3 green onion slice thin on diagonal
- 1 medium fresh lemon squeezed for juice
- 3 T. extra virgin olive oil
- 3 T. Best Food's or Hellman's “real” mayonnaise
- 3 T. plain Greek yogurt or drained
- all natural plain yogurt
- 2 cloves garlic
- 1/2 t. white pepper
- 1/2 t. Spike
- Sea salt and freshly ground black pepper to taste
- 1 large handful fresh basil leaves
- Cover potatoes with cold water in a medium pot, add 2 tablespoons of sea salt or Kosher salt. Bring to boil over high heat. Cook until barely tender, then drain and cool; cut into bite-sized chunks; place in large mixing bowl.
- While potatoes are cooking chop bacon into 1-inch pieces and fry until crisp. Drain on newspaper or paper towels.
- Chop chilled lobster into bite-sized chunks; add to potatoes along with cooled and drained bacon bits.
- Rough chop pistachios. Add to potatoes along with sliced green onion.
- In medium bowl, whisk lemon juice, olive oil, mayo, yogurt, garlic, white pepper and Spike until smooth. Add to potato mixture and gently blend salad. Add basil and gently toss again.
- Taste for salt and pepper; correct seasoning.
- Serve lobster potato salad on a bed of green lettuce.
Options & Notes:
- Add 1/4 cup minced cornichons if pickles are desired.
- Substitute chives or 1/2 a minced vidalia onion for gr. onion
- Spike can be found in the health food section of grocery store or in Health Food Stores.
Thai Chili Lobster Potato Salad
Warm Thai Lobster Potato Salad
I love Chinese, Thai, Japanese, Vietnamese, Korean and Filipino food because of my upbringing in Hawaii.
My adaptation from a Thailand-style noodle salad into this Thai-style potato salad turned out quite good, if you like hot-spicy food. This recipe should serve 6 to 8 generously as a salad. As a main entrees; 4 to 6 healthy portions.
- 4 lbs baby red or yukon gold potatoes
- Sea salt or Kosher salt
- 2 lbs. cooked lobster meat - claws and tail
- 2 T. extra-virgin olive oil
- 3 large minced garlic cloves
- 3 green onion (scallions) sliced thin on diagonal
- 1 medium-size red bell pepper
- 2 red Thai chilies or 1 red dragon chili
- 2 T. Thai or Vietnamese fish sauce
- 2 fresh lime
- 2 T. honey
- 1 t. chili garlic sauce - either Tuong ot Sriracha or Tuong ot Viet-Nam
- 1 t. sesame oil
- 1/4 c. chopped unsalted toasted cashew nuts
- 3 T. chopped watercress
- 1 T. thinly sliced fresh mint leaves
- 1 T. thinly sliced fresh basil leaves
- 3 T. roughly chopped cilantro leaves
- Optional - 3 bunches watercress for garnish
- Put potatoes in a large pot or Dutch oven; cover with cold water; add 2 tablespoon of Kosher salt or sea salt; cover with lid and bring to a boil. Once water is boiling, remove cover and allow to cook until just tender; about 20 minutes. Drain potatoes and set aside to cool slightly.
- Shell lobster meat and chop into bite-size chunks; about 1 - 2-inches; set aside. Chop 1/2 of one bunch of watercress to equal about 3 tablespoons and add lobster. Reserve the rest of the watercress for garnish.
- Slice green onion on the diagonal, separating the white slices from the green; set green slices aside. In a small sauce pan, heat the olive oil. Add the garlic, white portion of scallions and a pinch of sea salt. Cook over medium heat, stirring occasionally, until the garlic and shallots are fragrant, about 4 minutes; do not burn. Remove from heat and set aside.
- Chop warm potatoes into bite-sized chunks. Transfer to a large-size mixing bowl (large makes it easier to toss without breaking up chunks of potato). Add lobster chunks.
- Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a brown paper bag to steam. The steam will help to loosen roasted skin for easy removal.
- Meanwhile, cut lime in half. Squeeze juice from one half for dressing. Slice the rest into wedges for garnish. Add the fish sauce, squeezed juice from 1/2 the lime, honey, chili garlic sauce and sesame oil to the same small sauce pan the garlic and scallions are resting in. Heat the dressing just so it's very warm and honey has dissolved. Add a pinch of sea salt; stir to combine.
- By now the peppers should have steamed and cooled. Using a paper towel, gently remove the roasted peels, the stems and the seeds. If you prefer a little extra heat, do not remove chili seeds (I do not). Discard pepper stems and seeds; chop roasted red pepper; mince the Thai chilies and add all of the peppers to the warm dressing; cook 2 minutes, just until warm. Remove from heat.
- Pour the warm dressing over the cooled potatoes (it's important that one is hot and one is cool for the potatoes to absorb most of the dressing) and lobster chunks. Gently toss. Let the salad sit at room temperature for about an hour for the flavors to meet and marry.
- Place reserved 3 bunches watercress on a serving platter. Spoon warm potato salad on watercress bed and top with reserved, sliced green portion of scallions; chopped, toasted cashews; chopped mint, basil and cilantro.
- Garnishes may be taken to table in condiment bowls for the guest to spoon on their own individual salads.
- Serve the warm lobster potato salad with a lime wedge on each individual plate.
Maine Lobster Salad Recipes
Lobster Trap Floats in Rockport Massachusetts at Cape Ann
Atlantic Ocean Lobsters
Maine Lobster Rolls
Lobster rolls, made from Maine lobsters, are a big favorite of the Northeast and East Coast population of the United States.
I'm not a huge fan of them myself. Don't get me wrong, I love the lobster, but I'm just not all that fond of eating the unhealthy soft white bread.
Give me the lobster salad any day, but you can keep the gummy, soggy bread!
Lobster roll filling is pretty much the same wherever you go on the East Coast. It is basically lobster, Hellman's mayonnaise,with minced onion and celery.
It is usually seasoned with Old Bay Seasoning & pepper. There are a few varieties to this basic lobster roll recipe, but not by much.
Instead of giving you more basic lobster roll recipes, I will give you a few of my favorite, delectable Maine lobster recipes that I have either created or adapted for the use of the infamous Maine lobster. I hope you enjoy.
Maine Lobster Salad With Wasabi and Dill Dressing
I found this recipe at another foodie blog, The Love Bites.
I haven't tried it yet, but if you are as big a wasabi fan as I am, I know you will love this. I did make Bea's Wasabi Dill Dressing and it is to die for!
- 1/2 c. extra-virgin olive oil
- 1/4 c. wasabi oil *
- 1/2 t. Asian sesame oil
- 1/3 c. pale vinegar**
- 2 T. chopped fresh dill
- Juice 1/2 lemon
- Dash worcestershire sauce
- 1 red onion thinly sliced
- 1 large hierloom tomato sliced into wedges
- 3 c. washed arugula leaves
- 3 c. washed spinach leaves
- 2 c. radicchio leaves
- 2 c. romaine leaves torn into bite-size pieces
- 1 c. fresh basil leaves
- 1/2 c. fresh dill chopped
- 8 grinds of a pepper mill
- 1/2 t. sea salt
- Mix together all of the salad dressing ingredients: extra-virgin olive oil, wasabi oil *, sesame oil, pale vinegar** , dill, lemon juice, and worcestershire sauce by pour into a jar, screw the lid on tight and shake vigorously until blended.
- Lay all of the salad ingredients in a bowl. If any of the lettuce greens or basil leaves are too large, tear into bite-size pieces. Do not cut lettuce greens with a knife as it will bruise the delicate leaves and they will not keep as long. Add chopped tomatoes.
- Separate sliced onion rings and add to salad. Salt and Pepper to taste. Toss gently just until combined.
- Artfully arrange lobster chunks on top of salad greens and pour the salad dressing over the lot.
- Serve the salad plated with plenty of crusty bread to sop up dressing.
*You can buy the wasabi oil at Trader Joes or make your own by mixing 1/2 cup canola or EVOO with 1 teaspoon wasabi.
**Pale vinegar - such as cider, champagne, Japanese rice or orange muscat
Paris Lobster Salad Recipe
Paris Citrus Lobster Salad Sammies
I have never been to Europe, let alone Paris, France, as I go for the more exotic usually.
Because I do love to eat food with big flavors from all over the world, I do tend to visit foodie blogs looking to see if there is something new that I haven't tried before. This recipe sounded fabulously French delicious.
At the time, blog owner Kerry added this to her blog she was a student in a culinary school in Paris. I found the images a bit confusing with her recipe. The lobster in the photo is a spiny lobster. The lobster meat in the photos comes from claw meat, which as you know by now, spiny lobsters do not have large claws like a lobster from the Atlantic.
Kerry's original recipe calls for spiny lobster tail meat, then contradicts the ingredients with an entry to claw meat. Thus I do not know what type of lobster was actually used at the Spring Restaurant in Paris where she got the recipe.
Since I am currently living in New York, I usually buy lobsters flown in fresh daily from Maine or Massachusetts as the freshest. So..... use whatever kind of lobster you have available in your area.
- 1/4 t. fresh squeezed lime juice
- 1/4 t. fresh squeezed lemon juice
- 1 1/2 t. freshly squeezed orange juice
- 1/2 t. total of lemon
- and orange zests
- 1 T. Hellman's or Best Food's mayonnaise
- 1/4 t. snipped fresh chives
- 2 T. small diced celery
- 8 oz. fresh cooked & chilled lobster meat
- Sea salt & Freshly ground black pepper to taste
- 1/4 whole grain baguette
- Unsalted butter
- room temperature
- 4 Lettuce leaves
- Preheat the broiler.
- In a large bowl, whisk together the citrus juices, the citrus zests, the mayonnaise, and chives.
- Take 1/2 a celery rib; slice length-wise into 5 thin strips. Slice across into small diced pieces. Measure your 2 tablespoons and add to the bowl. Taste the dressing and season to your taste with the sea salt and freshly ground black pepper, remembering that the lobster will be slightly salty itself.
- Take your steamed lobster tail (and claws), cut into large bite-sized chunks, about four to six pieces for the whole tail. Leave the claws whole. Gently toss the lobster meat in the dressing; cover with plastic wrap and chill in the refrigerator.
- Slice the whole grain baguette in half horizontally, almost to the other edge, leaving a hinged sandwich roll. Very lightly butter both sides with the soft unsalted sweet cream butter. Lay open on a pan and broil for just a couple of minutes, until it is just lightly golden and a little bit crusty. Most importantly, allow the bread to cool.
- When the baguette is back to room temperature, remove the lobster salad from the fridge, and scoop it, brimming, into one side of the bread. Top with a piece of lettuce.
- Serve it an heirloom tomato salad.