Contessa Lobster Salad


There really is nothing more decadent than Caribbean Lobster. Unlike it’s Atlantic cousin, our lobsters have no claws, but they are extremely succulent, naturally garlicky, with a sweet oceanic flavor. I usually make this dish during the warmer months, when I don’t feel like cooking. But I just couldn’t resist when I saw this beauty from one of our local roadside fishermen. Serve this salad over a bed of locally grown baby leaves and savor the flavor of the ocean. Fantastic!



2 Caribbean Lobster Tails or 1/2 Pound of Cooked Lobster Meat

1 Seasoning Pepper–seeded and diced

1 Stalk of Celery

2 Tablespoons Diced Red Onion

3 Stalks of Chives or Green Onions

1/4 Teaspoon Thyme

3 Tablespoons Mayonnaise

1/4 Teaspoon Garlic Powder

1/2 Lemon Juiced and Lemon Zest

Salt and Pepper to Taste




Poach the lobster tails in boiling water until cooked through. Be careful not to overcook it.

Plunge the cooked lobster into ice water to cool. Remove it, pat it dry, and dice into bite-size chunks.

Dice the onions, peppers,  and celery and toss in the bowl with the lobster.

Sprinkle the thyme, salt, fresh ground pepper, and garlic powder.

Add the lemon zest and juice and fold all the ingredients together until coated. Add the mayonnaise.

Serve over a bed of lettuce and ENJOY!


Lobster Salad

6 thoughts on “Contessa Lobster Salad

  1. Oh my! Just lovely! We were just thinking the other day about getting some lobsters to either grill or make lobster salad with after watching New Hampshire lobster roll restaurants on the Food Network. Think I’m going to make this recipe soon! Thank you!

  2. Oh my. It’s cold, wet and wintery here in Holland right now and just looking at this exquisite dish on my computer screen warms me up. Usually when we eat lobster I opt out because it’s a bit boring. But I can’t wait to prepare this one. I’ll have to make do with a North Sea lobster, but I’ll let you know how it turns out.

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