Lobster Salad
Not to brag or anything but I do make a mean lobster salad, lightly dressed with mayo, with herbs from the garden, a hint of Old Bay, and some salt cured lemon for when I’m having that hankering for a lobster roll. It’s cheaper than going to a store, where a lobster roll may be $28 per (a 1.5lb lobster was $14 at the time of posting at my local supermarket.)
Save the shells for bisque, since I’m very low food waste and prefer to use all parts of the animal.
You can use a roll or brioche toast points, I don’t judge. I prefer steaming the lobster so there’s less water content, but you’ll still need to squeeze out the meat so it doesn’t become watery. This isn’t a difficult recipe, but picking all the meat out of the head can be a bit of an ordeal, so I suggest putting something on Netflix while doing it—I get into every nook and cranny to extract as much meat as I can.
Ingredients
- 1 cup lobster meat, cooked and with the water squeezed out
- 1 tablespoon mayonnaise
- A pinch or two of Old Bay seasoning (your choice)
- A pinch of thyme
- 1/4 teaspoon of salt cured lemon puree or lemon juice and a little zest
- Pepper to taste (may not need salt depending on how salty the lobster meat is)
- A buttered roll or toast points
- Combine mayo, lobster, Old Bay, thyme, lemon, and pepper and allow to chill for a half hour or more.
- Serve on a buttered roll or toast points.
