Lobster salad is a simple “meat salad” with origins in Europe. Meat salads in early American recipes were influenced by the immigrants’ country of origin. Lobster salad was popular in the mid to late 1800s and New England claims credit for popularizing the lobster roll—lobster salad in a bun. The recipe here makes a great lobster roll, which began as a hot dish in 1927 at Perry’s in Milford, Connecticut. Lobster rolls may also contain simply lobster meat in melted butter. Either way, lobster salad is an easy and luscious recipe that can also be served over salad greens.
Recipe Servings: 12
Prep Time
10 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 lbs cooked lobster meat, shredded
- 3 yellow bell peppers, deseeded and diced
- 8 stalks celery, diced
- 1 large white onion, diced
- 2 cups mayonnaise
- 1 Tbsp ground black pepper
Directions
- Mix together lobster meat, peppers, celery, onion, and mayonnaise in large bowl.
- Season with pepper and chill 20 minutes before serving.
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