77 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 10
  • 3 Rating Star 6
  • 2 Rating Star 3
  • 1 Rating Star 2

A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!

DeniseM
prep:
10 mins
total:
30 mins
stand:
20 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

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Nutrition Facts

302.77 calories; 21.59 g protein; 1.05 g carbohydrates; 0.02 g dietary-fiber; 0.16 g sugars; 23.45 g fat; 9.13 g saturated-fat; 143.55 mg cholesterol; 472.69 IU vitamin-a-iu; 6.66 mg niacin-equivalents; 0.15 mg vitamin-b6; 0.01 mg vitamin-c; 11.33 mcg folate; 59.13 mg calcium; 0.39 mg iron; 31.19 mg magnesium; 318.01 mg potassium; 495.81 mg sodium; 0.01 mg thiamin; 211.03 calories-from-fat; 1 percent-of-calories-from-carbs; 69 percent-of-calories-from-fat; 28 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat


Reviews (69)

Read All Reviews

Most helpful positive review

naples34102
01/14/2009
This is probably the first recipe I've tried strictly because of the glowing reviews because I have to admit that the idea of mixing up this salad with melted butter just seemed wrong to me. I had visions of the butter solidifying and giving the salad a greasy mouthfeel. NOT. This was just delicious--rich and creamy and what I liked the best is that the mayonnaise doesn't overpower the salad as it can have a tendency to do in mayo-based salads. Other than adding some chopped celery for crunch I didn't change a thing and it did not disappoint. I served this as a wrap using large flour tortillas and shredded Romaine lettuce. My only complaint is when I tallied up just how much two lobster wraps set us back! This was definitely a decadent luxurious and delicious treat!
(102)

Most helpful critical review

Anonymous
10/02/2014
Not a fan. Had to add a bunch of stuff to make it taste edible.
77 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 10
  • 3 Rating Star 6
  • 2 Rating Star 3
  • 1 Rating Star 2
naples34102
01/14/2009
This is probably the first recipe I've tried strictly because of the glowing reviews because I have to admit that the idea of mixing up this salad with melted butter just seemed wrong to me. I had visions of the butter solidifying and giving the salad a greasy mouthfeel. NOT. This was just delicious--rich and creamy and what I liked the best is that the mayonnaise doesn't overpower the salad as it can have a tendency to do in mayo-based salads. Other than adding some chopped celery for crunch I didn't change a thing and it did not disappoint. I served this as a wrap using large flour tortillas and shredded Romaine lettuce. My only complaint is when I tallied up just how much two lobster wraps set us back! This was definitely a decadent luxurious and delicious treat!
(102)
J. Nightingale
10/17/2008
Lobster Snobs Take Note!!! This is UN-BE-LIEV-ABLE!! I love my lobster straight (steamed maybe with melted butter) and rarely have "leftovers" -- but when I did my husband asked for a lobster roll. I decided to humor him and made this recipe. It is wonderful I would not change 1 single thing about it. The butter gives it a very rich flavor and the mayo does not make it oily or spoil the taste in any way. I encourage you to try this recipe and if you don't have a pound of lobster meat adjust the recipe for what you do have -- you will thank Dennie! Thank you Dennie!:)
(52)
Anonymous
11/12/2004
YUM! Simple and very good. Try adding a spritz of lemon juice!
(43)
RAdams
10/02/2005
Wonderful! I'm picky about celery and onions in salads so this was a refreshing change- I'll definitely stick with it! I used imitation lobster meat (I know I know)- it's all I had and chopped it up in the food processor- made stuffing a sandwich a little easier. Kudos!
(22)
Spunky Buddy
08/20/2011
Treated us to fresh frozen warm water lobster tails for the cooked lobster meat. Rich with butter but not greasy! Creamy and delicious. Probably would have preferred this as a lobster roll intstead of the romaine with lemon vinaigrette we served it on (healthier option) but this was such a treat we didn't feel deprived. Other than adding some sliced celery for a contrast in texture I followed the recipe just as written.
(19)
MAGGIE MCGUIRE
05/26/2007
Yummy Lobster Salad! I agreed with a couple other reviewers and used white pepper a spritz of lemon juice and a bit of celery seed. So as not to take away from the fabulous lobster flavor I served a tablespoon and a half in puff pastry tartlet shells that I had prebaked for 5 minutes at 350degrees. The tartlets are served at room temp however the lobster salad is chilled overnight.
(19)
B. Foster
12/27/2006
I live in Massachusettes and served this on Christmas Eve and everyone said it was the best Lobser Salad they ever tasted! I think that says it all since all my guests were from New Enland. I followed the recipe except I added A small amount of fresh lemon juice. I trippled the recipe so it cost almost 100 to make but was worth every penny. I served it on mini croissants and they were a huge hit.
(16)
cookin'mama
03/22/2012
Lobster and butter are a classic match-up think salt and pepper and peanut butter and jelly. Visit us in New England and you will find that your lobster roll will consist of lobster with a little mayo and perhaps a little celery served on an exquisitely buttered grilled bun. Knowing that I have no idea why I was so reluctant to try this take on lobster salad. I was looking for an elegant but easy appetizer for an Academy Awards party and this salad tucked into wonton cups fit the bill. I made the salad as directed except that I couldn t resist adding some finely chopped celery. For the wonton cups I tucked wonton wrappers into mini muffin cups brushed them with olive oil and sprinkled them with a little Himalayan sea salt. I baked them at 350 degrees until browned and crisp eight to ten minutes. I made the cups and the salad in advance and filled them right before the party garnishing with some finely chopped seeded plum tomato. I have made a lot of lobster salad but I will never make it any other way from here on out. Worth the splurge!
(14)
Verna
07/21/2006
Yessssss!! The perfect lobster salad like the ones at my favorite childhood haunts in Maine. Only difference I'd make is to use white pepper instead of black or omit entirely. And for the perfect lobster roll serve in a toasted hotdog roll with a lettuce leaf!
(12)