Description
Our cool and creamy Lobster Salad is made with real, simple ingredients and perfect for enjoying on lettuce or as an epic lobster roll!
Ingredients
Scale
Broiled Lobster Tails
- 6 (4 – 5oz) lobster tails, thawed
- 1/4 cup + 2 tablespoons butter (sub plant-based)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon lemon juice
- 1 1/4 teaspoon 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 mayo
- 1 tablespoon fresh dill, chopped
- 1/8 teaspoon kosher salt
- freshly cracked black pepper
- optional for serving: brioche buns
Instructions
- Prep Lobster Tails: Place the lobster tails on a cutting board and use sharp kitchen scissors to cut down the top, middle of a tail shell. Flip the tail over. Firmly press down at several points on the bottom of the tail until you hear a crack. Turn the tail back over and use your fingers to move the lobster tail up from the bottom of the shell but keeping it attached at the base. Gently lift the tail meat up and set it on top of the shell. Repeat this process with all of the lobster tails.
- Butter Mixture: Put the butter, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, and 1/4 teaspoon dried tarragon in a small saucepan. Melt and mix over medium heat until the butter is fully melted.
- Broil Lobster: Place all of the prepped lobster tails on a sheet pan and brush the lobster meat with some of the melted butter mixture. Move an oven rack to the second notch from the top and turn the broiler on high. Move the pan of lobster tails to the oven and broil for 1 minute per ounce (i.e. 4oz lobster tails would broil for about 4 minutes) or until cooked through. Our tails were 4-5 oz and were done in about 4-5 minutes. Remove from oven and let cool slightly. And brush with some more of the butter mixture.
- Celery + Onion: Put the celery stalk and 1/4 cup of yellow onion in a food processor and pulse until finely minced. Option to mince with a knife but the food processor is so quick!
- Combine: Remove the lobster meat from the tails and cut into chunks. Place them in a large bowl with the remaining ingredients – 1/4 cup mayo, 1 tablespoon chopped dill, 1 teaspoon lemon zest, 1/4 teaspoon dried tarragon, 1/8 teaspoon kosher salt, freshly cracked pepper, and about 2 tablespoons of the remaining melted butter mixture that was used to broil the lobster. Mix to fully combine.
- Serve: Option to chill before serving or enjoy immediately on brioche buns or any way you want!
Notes
- Buns: we love brushing some of the melted butter mixture on the inside of the rolls and toasting on them on the grill or stove top before filling with the lobster salad.
- Dairy Free: simply use a plant-based butter.
- Gluten Free: serve on gluten-free rolls or butter lettuce.
- Grilled Lobster Tails Option: the lobster tails can also be cooked on the grill, if you prefer. Simply prep them the same way stated in the recipe card above, brush the lobster meat with olive oil, and season with salt and pepper. Preheat grill to a medium-high heat and cook the lobster tails, with the meat side down, directly on the hot, clean grill grates (sprayed with non-stick spray) for 1 minute per ounce (i.e. 4 minutes for a 4oz tail). Flip each tail, so the meat side is up and sitting on the shell. Brush the lobster meat with some of the melted butter mixture and let cook for another 1-2 minutes or until cooked through. Remove and continue with the recipe written above.
- Other Lobster Meat: feel free to use pre-cooked lobster meat if you desire.
- Storage: leftover lobster salad can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 240
- Sugar: 0.7 g
- Sodium: 596.4 mg
- Fat: 16.9 g
- Carbohydrates: 3.8 g
- Fiber: 0.8 g
- Protein: 17.9 g
- Cholesterol: 172.8 mg