Lobster Salad

Lobster Salad

11 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    30 m

“This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.”

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Adjust Servings

Original recipe yields 12 servings



  1. In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

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Reviews (11)

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Four stars rather than five for the simple reason that since lobster is a delicate, sumptuous (and expensive!) meat, I can't see adding strong white onion to it. I left it out, but chose to add some chopped green onion instead - just enough for a hint of its flavor and color contribution. Otherwise, this is an excellent salad, simple with just a few ingredients and unadulterated with distracting seasonings. The yellow pepper and celery are mild flavors, so they add color and texture without being imposing. Because I used lobster tails I did not shred the meat as directed, preferring to leave the lobster in nice, meaty chunks. That too, contributed great color and made the salad especially pretty. I served this on a bed of mixed lettuces alongside a scoop each of egg salad and cottage cheese, and a few sliced tomatoes. That and a bowl of creamy tomato basil soup made for the perfect, decadent, light summer meal.



I have been looking for a simple but delisious receipe forever just loved it



I would use tabasco sauce instead of the pepper otherwise it's a great recipe

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Amount Per Serving (12 total)

  • Calories
  • 469 cal
  • 23%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 39.8 g
  • 80%
  • Cholesterol
  • 150 mg
  • 50%
  • Sodium
  • 950 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Lobster de Jonghe


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Shrimply Delicious Shrimp Salad