Classic Lobster Salad Recipe: Fresh, Creamy, Delicious
Growing up in Maine, we would always have a big lobster feed every summer when my Great Aunt Ethel visited from Florida. Back then, my grandmother would host these family gatherings, but as I got older, my mom took over the hosting duties. As a kid, I only liked lobster with hot melted butter. Inevitably, we would always have leftover lobster after the family left, and my mom would offer me a lobster roll the next day. However, I always declined because it just wasn’t as good without the butter! Eventually, in my forties, I finally tried a lobster roll. Surprisingly, it turns out that as an adult, I really enjoy a lobster roll in the summer!
Since I have been living a keto lifestyle, I have had a “splurge day” while traveling and visiting family, indulging in a lobster roll. Nevertheless, at home, I will have the market steam lobsters for me and enjoy them with melted butter or as lobster salad. Below you will find my lobster salad recipe. Enjoy!
First, cook(or have the market cook for you) lobster. I usually get 2-3 at a time and shuck them out on the porch. If you plan ahead, try to get them close to your trash pickup day if you live in a community that picks up your trash.
Lobster Salad
Equipment
- 1 herb stripper optional
- 1 lobster cracker and picker (get the kind with scissors)
Ingredients
- 1 shelled lobster
- 2 tbsp mayonnaise (I use Hellman's for 0 carbs)
- ⅛ tsp celery seed
- 1 dash paprika
- 1 cup green leaf lettuce
- 1 tbsp fresh parsley stripped off of stem
Instructions
- Shell lobster – this can be done ahead of time.
- Cut lobster into bite size pieces.
- Place lobster in bowl and mix with other ingredients.
- Place lettuce on plate and top with lobster salad.