Gordon Lobster Salad Recipe

Introduction

This Gordon Lobster Salad is a simple and elegant dish that highlights the sweet, delicate flavor of lobster. Perfect for a light lunch or special occasion, it combines fresh lobster with a creamy lemony dressing and crisp celery for added texture.

Ingredients

• 1.5 lbs cooked lobster meat, cut into ¾-inch chunks
• ⅓ cup mayonnaise
• 1½ tbsp fresh lemon juice
• ¼ cup finely chopped celery (inner stalks only)
• 1 tbsp thinly sliced chives, plus more for garnish
• Salt and freshly cracked black pepper, to taste

Instructions

1. Step 1: In a chilled mixing bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and sliced chives.
2. Step 2: Gently fold the ingredients together until just combined. Be careful not to overmix to keep the lobster chunks intact.
3. Step 3: Season lightly with salt and freshly cracked black pepper. Stir gently, then taste and adjust seasoning if needed.
4. Step 4: Cover the bowl and chill the salad for 30 to 60 minutes to let the flavors meld.
5. Step 5: Serve cold, either in crisp lettuce cups, toasted buns, or plated over slices of ripe avocado.

Tips & Variations

• Use fresh lemon juice for the best bright flavor and avoid bottled juice.
• For a lighter mayo option, substitute half the mayonnaise with Greek yogurt.
• Add a pinch of cayenne or a dash of hot sauce for a subtle spicy kick.
• Try mixing in some finely diced red bell pepper for extra crunch and color.

Storage

Store the lobster salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, so avoid making it too far in advance. When ready to serve, give it a gentle stir and serve chilled. Avoid freezing, as it can alter the texture and flavor of the lobster and mayonnaise.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for the salad?

Yes, frozen lobster meat can be used as long as it is fully thawed and drained well before mixing into the salad to avoid excess moisture.

What can I serve with this lobster salad?

This lobster salad pairs beautifully with toasted buns for a lobster roll, crisp lettuce leaves as a light wrap, or simply spooned over sliced avocado for a refreshing meal. It also works well alongside simple green salads or light vegetable sides.

Gordon Lobster Salad Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

This Gordon Lobster Salad is a light and refreshing seafood dish perfect for enjoying the delicate flavors of cooked lobster. Combining succulent lobster meat with creamy mayonnaise, fresh lemon juice, and crisp celery, it’s a simple yet elegant option for a cool lunch or appetizer. Garnished with chives for a subtle oniony bite, this salad can be served chilled in lettuce cups, toasted buns, or atop avocado for a versatile presentation.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes to 1 hour (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad

• 1.5 lbs cooked lobster meat, cut into ¾-inch chunks
• ⅓ cup mayonnaise
• 1½ tbsp fresh lemon juice
• ¼ cup finely chopped celery (inner stalks only)
• 1 tbsp thinly sliced chives, plus more for garnish
• Salt and freshly cracked black pepper, to taste

Instructions

1. Combine Ingredients: In a chilled mixing bowl, gently combine the lobster meat, mayonnaise, fresh lemon juice, finely chopped celery, and sliced chives. Use a folding motion to mix the ingredients until just incorporated, ensuring the lobster chunks stay intact and the salad remains light.
2. Season the Salad: Lightly season the mixture with salt and freshly cracked black pepper. Stir gently, then taste and adjust seasoning as needed to balance the flavors.
3. Chill the Salad: Cover the bowl with plastic wrap or a lid, and refrigerate the salad for 30 to 60 minutes. Chilling allows the flavors to meld and enhances the refreshing quality of the salad.
4. Serve: Serve the lobster salad cold. It can be elegantly presented in crisp lettuce cups, inside toasted buns for a lobster roll style, or plated over slices of fresh avocado for an extra creamy touch and added texture.

Notes

• Use freshly cooked lobster meat or high-quality pre-cooked lobster for best flavor and texture.
• Do not overmix the salad to keep the lobster chunks intact and maintain a tender texture.
• Adjust lemon juice to taste if you prefer a more acidic brightness.
• For a lighter version, use low-fat mayonnaise or substitute with Greek yogurt.
• Can be prepared a few hours ahead but is best eaten fresh to retain optimal flavor and texture.

Keywords: lobster salad, seafood salad, lobster recipe, easy lobster dish, no-cook seafood, light lunch, summer salad