Ingredients:

  • 2 live lobsters (1 ½ - 2 pounds each) OR 1 ½ pounds (680g) cooked lobster meat, roughly chopped
  • 1 lemon, halved
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) good quality mayonnaise
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery salt
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (about 1 stalk) finely diced celery
  • 2 tablespoons (30ml) finely diced red onion
  • Optional: 1/4 cup finely diced cucumber (seeds removed)
  • Optional: Lettuce cups (e.g., Boston or butter lettuce) for serving

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the lobsters headfirst. Cook until the shells turn bright red and the meat is opaque (10-12 minutes for 1 ½ pound lobsters, 12-15 minutes for 2 pound lobsters). Internal temperature reaches 140F. Immediately plunge the lobsters into an ice bath to stop the cooking process. Remove the lobster meat from the shells. Coarsely chop the lobster meat and gently squeeze half a lemon on the lobster meat.
  2. In a medium bowl, whisk together the mayonnaise, lemon juice, chives, tarragon, Dijon mustard, celery salt, cayenne pepper (if using), salt, and pepper.
  3. In a large bowl, gently combine the chopped lobster meat, diced celery, diced red onion, and diced cucumber (if using). Pour the dressing over the lobster mixture and gently fold to combine. Be careful not to overmix.
  4. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve the lobster salad in lettuce cups, on croissants, or on crackers. A final squeeze of lemon never hurts!