We made a quick trip up to Napa last weekend and got a taste of the heat that most of the country has been dealing with the past few weeks. We’ve gotten so accustomed to our chilly and foggy San Francisco summer that it’s easy to forget that our friends and family around the country are dealing with extreme heat (at least Napa is not as humid!). We came home completely exhausted and in the mood for something cold and fresh.
This easy lobster salad was perfect. We love lobster rolls as much as anyone else, but usually we end up just picking out the lobster and leaving most of the roll behind. To make it, you’ll need two lobsters, some celery and herbs, a lemon, and good mayonnaise. We always say that with simple recipes, the quality of ingredients is key, and that’s true here. If you don’t have lobster available, you can substitute shrimp or crab.
Making this salad couldn’t be any easier. Steam two lobsters according to our instructions here, then let them cool in the refrigerator. Once they are chilled pick the meat from the tails and claws, and squeeze it out of the legs. We use shellfish shears like these to crack open the tough shells, and a straight rolling pin to roll over the legs and squeeze out the meat. Finely dice a stalk of celery (instructions here), and chop a few sprigs of parsley and chives (our favorite chef’s knives are this one and this one).
Mix all of the ingredients in a medium mixing bowl. A small spatula works best to incorporate the mayonnaise evenly. Finish with a drizzle of fresh-squeezed lemon juice and a pinch of Maldon sea salt. Serve with or without lettuce, but definitely with a glass of white wine!
- Add lobster meat, mayonnaise, celery, and herbs to a medium bowl and mix gently until well combined.
- Squeeze in juice of ½ a lemon and a pinch of salt. Stir and add more lemon and salt to taste.