Lobster rolls are a timeless summer treat, but truth be told, you don’t really need those fancy split-top hot dog buns (or melted butter if you’re going Connecticut-style). Simply dressed with mayo and a generous squeeze of lemon juice, lobster salad tastes amazing on its own, especially when paired with creamy avocado. 😉
You can pick up precooked lobster from a trusted seafood counter or fish market, or you can steam the lobster at home. It’s super easy when you follow our guide on how to cook lobster. But if you want to keep it simple, just place a steamer basket over a pot with a couple of inches of boiling water, add the lobster, and cook for 8 to 10 minutes until it’s pink and firm. Feeling those summer vibes? Fire up the grill and cook your lobsters there! We love the smoky, charred flavor it adds to the sweet lobster meat.
For a more traditional lobster salad, you can skip the avocado—the classic version is perfect if you’re craving lobster rolls. Want to shake things up? Try the Connecticut-style salad by swapping the mayo for melted butter and serving it warm!
Lobster Salad
Ingredients
- 1/4 cup mayonnaise
- 1 stalk celery finely diced
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped chives plus more for serving
- Kosher salt
- 3 12-ounce lobster tails, steamed, meat removed and chopped (3 cups)
- Butterhead lettuce for serving
- Sliced avocado for serving
- Lemon wedges for serving
Instructions
- Step 1: In a bowl, mix together mayonnaise, celery, lemon juice, and chives. Season with salt. Gently fold in the chopped lobster meat.
- Step 2: Arrange lettuce on a serving platter, then top with lobster salad. Garnish with avocado slices, more chives, and a squeeze of lemon.