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Lobster Salad


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  • 6 Lobsters
  • 12 New potatoes, peeled, boiled and cut into bite sized pieces
  • 1 Cup mayonnaise
  • 2 Heads bib lettuce
  • 1/4 Cup oil and vinegar dressing
  • 3 Hard boiled eggs, sliced
  • 3 Medium size tomatoes, quartered
  • 12 Black olives



Step 1

Steam the lobsters for 20 minutes and remove the meat from the shell, keeping the shell of one of the lobsters intact. Cut the lobster into bite size pieces. Add the potatoes and gently fold in the mayonnaise. Brush rhe reserved shell with vegetable oil to amke it shine. Weight its tail beneath a heave object so it stays straight.
Toss the lettuce leaves with the dressing and arrange the leaves in a strip along the center of a large serving platter. Place the lobster mixture on top of the lettuce. Arrange egg slices and tomato pieces by alternating them along one side of the platter, garnish with black olives.


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