Photo of Lobster salad by WW

Lobster salad

Total Time
18 min
10 min
8 min
Lobster is expensive but can certainly be a worthy splurge, particularly in the summer when the prices drop. This lobster salad is one way to enjoy it. Fresh lobster should have an underlying sweetness which we accented with a touch of citrus and salt along with just enough mayonnaise to hold this salad together. To quickly chill the lobster after cooking so it’s cool enough to handle, dunk the tails in an ice bath. You can eat this salad on its own, serve it over a bed of greens or inside half a papaya, or spoon some onto a toasted roll for a take on a traditional lobster roll.


Uncooked lobster meat

1 pound(s), about 1 1/2 lbs of lobster tails*

Reduced calorie mayonnaise

¼ cup(s)


1 large egg(s), hard-boiled, finely chopped


1 tsp, finely minced

Fresh lemon juice

2 Tbsp

Lemon zest

1 tsp, optional

Fresh parsley

2 Tbsp, fresh, minced

Black pepper

½ tsp, freshly ground, or less to taste

Table salt

½ tsp, or less to taste


  1. Set a steamer basket in a large pot; fill pot with enough water to just touch bottom of steamer. Cover pot and bring to a full boil; add lobster tails and steam until lobsters turn red and meat is no longer glossy inside, about 7 to 8 minutes. Immediately remove lobster tails from steamer. When tails are cool enough to handle, remove lobster meat from tails.**
  2. Cut lobster into bite-sized pieces; place in a medium bowl and add remaining ingredients; mix well. Yields about 2/3 cup per serving.


*You’ll need about 1 1/2 pounds of lobster tails (in their shells; about 3 or 4 tails) to yield about 1 pound of lobster meat. **To remove lobster meat from shells: place lobster tails on a cutting board, red side of shell down. With a sharp knife, cut through the underside of the shell from top to bottom. Hold the shell firmly with both hands and crack the shell backwards to make it easy to pull meat out with a fork. Lobster should come out in one piece.