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lobster salad

A refreshing lobster salad perfect for summer days, combining tender lobster meat with fresh greens and a tangy vinaigrette.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz cooked lobster meat chilled, yield from 2 lobsters
  • 2 cups baby greens
  • 2 oz avocado diced
  • 2 pcs hard boiled eggs sliced
  • 4 slices center cut bacon cooked and crumbled
  • 0.5 cup quartered grape tomatoes
  • 0.5 cup cooked corn kernels from 1 fresh cobb
  • 1 tsp dijon mustard
  • 4 tsp olive oil
  • 2.1 tbsp red wine vinegar
  • 0.25 tsp kosher salt
  • 2 tbsp chopped red onion

Method
 

Preparation Steps
  1. Combine the dijon mustard, red wine vinegar, olive oil, salt, and chopped red onion in a small bowl to make the vinaigrette. Whisk well and set aside.
  2. Place the cooked lobster meat in a large bowl. Add the baby greens, diced avocado, sliced eggs, crumbled bacon, grape tomatoes, and corn kernels. Toss gently to combine.
  3. Drizzle the vinaigrette over the salad and toss lightly to coat all ingredients evenly. Serve immediately garnished with additional bacon if desired.

Notes

This lobster salad is best served chilled and is perfect for a light lunch or starter for summer dinners.