Lobster Salad Recipe: Perfect for Rolls or Lettuce Cups
Fresh lobster salad with crunchy celery and bell peppers, lightly dressed with mayo and lemon juice—perfect for rolls or lettuce cups.
Equipment
- mixing bowls
- Whisk or fork (for dressing)
- Cutting board & chef’s knife
- Measuring cups and spoons
- Spoon or spatula (for folding ingredients)
- Optional: pot for boiling lobster
Ingredients
- 2 1/2 pounds cooked lobster meat chopped or gently shredded
- 1 red or yellow bell pepper seeded and diced
- 4 celery stalks diced
- 1/2 large white onion finely diced
- 1 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp freshly ground black pepper
- lemon wedges for serving (optional)
Instructions
- In a large mixing bowl, combine the chopped lobster meat, diced yellow bell peppers, celery, and onion.In a small bowl, stir together the mayonnaise, lemon juice, and black pepper until smooth.
- Add the dressing to the lobster mixture and gently fold everything together until evenly coated.Cover and refrigerate for at least 30 minutes to allow the flavors to come together.
- Serve the lobster salad chilled in lettuce cups for a lighter option or spooned into toasted buns for a classic lobster roll-style sandwich. Offer extra lemon wedges on the side if desired.