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Lobster Salad with Lemon-Herb Vinaigrette inspired by No Name Restaurant
Inspired by No Name Restaurant

Lobster Salad with Lemon-Herb Vinaigrette

Main Course
This elegant salad features sweet chunks of lobster meat atop a bed of crisp mixed greens. The lobster's natural flavor is enhanced by a light lemon-herb vinaigrette rather than heavy mayonnaise. Accompanied by fresh vegetables and a sprinkle of herbs, this refreshing preparation offers a lighter way to enjoy premium seafood.
Prep Time 25 mins
Cook Time 0 mins
Inactive Time 15 mins
Total Time 40 mins
Servings 4

Ingredients

  • 1 lb Lobster meat (Cooked, from 2 (1 1/2 lb) lobsters, cut into chunks)
  • 8 cups Mixed salad greens (Spring mix or butter lettuce)
  • 1 cup Cherry tomatoes (Halved)
  • 1 medium Cucumber (Thinly sliced)
  • 1 large Avocado (Diced)
  • 1/4 cup Red onion (Thinly sliced)
  • 3 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 small Shallot (Minced)
  • 1/3 cup Extra virgin olive oil (High quality)
  • 1 tbsp Fresh tarragon (Chopped)
  • 1 tbsp Fresh chives (Chopped)
  • 1 tbsp Fresh parsley (Chopped)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Small whisk
  • Large salad bowl
  • Medium mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Lobster crackers and picks (if extracting meat)
  • Chilled salad plates

Chef's Tip

Chill the salad plates in the refrigerator for 15-20 minutes before assembling. The cold plate helps keep the delicate greens and lobster at the perfect temperature during serving, enhancing both flavor and presentation.

Instructions

  1. If using whole cooked lobsters, remove meat from claws, knuckles, and tails. Cut into 1/2-inch chunks, checking for any shell fragments.
  2. Make the vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, honey, and minced shallot.
  3. Slowly drizzle in olive oil while whisking continuously until emulsified.
  4. Stir in chopped tarragon, chives, and parsley. Season with salt and pepper. Set aside.
  5. In a medium bowl, gently toss lobster meat with 2 tablespoons of the vinaigrette. Allow to marinate for 10-15 minutes in the refrigerator.
  6. In a large bowl, toss mixed greens with enough vinaigrette to lightly coat the leaves.
  7. Arrange dressed greens on chilled plates. Top with cherry tomatoes, cucumber slices, diced avocado, and red onion.
  8. Place the marinated lobster meat on top of the salad.
  9. Drizzle with a small amount of additional vinaigrette and sprinkle with fresh ground pepper.

Plating

Arrange the dressed greens in the center of chilled plates, creating a small mound. Place the vegetables artfully around the greens, then top with the marinated lobster chunks positioned in the center. Drizzle a small amount of extra vinaigrette over the lobster and around the plate. Garnish with a sprinkle of additional fresh herbs and a twist of lemon.

Storage & Reheating

The dressed salad greens and assembled salad will not keep well once dressed. However, the vinaigrette can be made up to 3 days ahead and refrigerated. Cooked lobster meat can be refrigerated for up to 1 day before assembling the salad. The chopped vegetables can be prepared a few hours ahead and kept chilled separately.

About This Recipe

This salad draws inspiration from the lighter side of New England seafood cuisine, offering an alternative to the traditional mayonnaise-based lobster preparations. Unlike heavy restaurant lobster salads that can overwhelm the delicate meat, this version uses a bright vinaigrette that enhances the lobster's natural sweetness. The fresh vegetables and herbs provide complementary flavors and textures for a more refined, balanced dish.

How did it turn out?

We'd love to hear about your experience making this recipe!