Lobster Salad

July 16, 2012

Author Notes: This being my first foray into seafood salads, I wanted to create a mayonnaise base that would complement, but not overwhelm the lobster. I think I succeeded! Cristina Sciarra

Serves: 4


Garlic Mayonnaise

  • 1 garlic clove, minced
  • 1 egg yolk, fresh as possible
  • 1 heaping tablespoon Dijon mustard
  • freshly ground black pepper
  • about 1 cup canola oil, or other neutral oil
  • a pinch of salt, to taste

Lobster Salad

  • 5 scallions
  • 1 pound fresh lobster meat (tail and claw)
  • 1 tablespoon fresh lemon juice
  • a pinch of cayenne pepper
  • 1/3 cup garlic mayonnaise
In This Recipe


Garlic Mayonnaise

  1. Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.
  2. Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.
  3. Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)

Lobster Salad

  1. Wash and thinly slice the scallions. Add them to a medium-sized bowl.
  2. About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.
  3. Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Serve the salad slightly chilled.

More Great Recipes:
Salad|Green Onion/Scallion|Lemon Juice|Lobster|Mayonnaise|Mustard|Seafood|Serves a Crowd|Make Ahead|Fourth of July|Memorial Day|Spring

Reviews (1) Questions (0)

1 Review

Cheryl A. October 16, 2017
This recipe is delicious, but I found it to have some errors. First, it barely took a 1/4 of a cup of oil, not a cup, and still produced a 1/3 of a cup of mayo. Also, it had to be refrigerated before you could tip the bowl without the mayonnaise falling out. Those corrections would definitely help. Thanks.