Description
This Lobster Salad Recipe features succulent broiled lobster tails tossed in a flavorful herb and butter mixture combined with crisp celery, sweet onion, fresh dill, and a touch of tangy mayo. It’s perfect served chilled on brioche buns or enjoyed on its own, making a luxurious yet simple dish ready in just 25 minutes.
Ingredients
Lobster Tails and Butter Mixture
- 6 lobster tails (thawed, about 4-5 oz each)
- 1/4 cup + 2 tablespoons butter (or plant-based substitute)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh chives (chopped)
- 1 1/2 teaspoons garlic (minced)
- 1/2 teaspoon lemon juice
- 1 1/4 teaspoons lemon zest (divided)
- 1/2 teaspoon dried tarragon leaves (divided)
Vegetables and Mix-Ins
- 1 celery stalk (cut into large chunks)
- 1/4 cup sweet yellow onion (cut into large chunks)
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill (chopped)
- 1/8 teaspoon kosher salt
- Freshly cracked black pepper (to taste)
Optional for Serving
- Brioche buns
Instructions
- Prep Lobster Tails: Place 6 thawed lobster tails on a cutting board. Using sharp kitchen scissors, cut down the top middle of each tail shell. Flip the tails over and firmly press down on several points on the bottom of each tail until you hear a crack. Turn the tail back over and gently lift the lobster meat up from the bottom shell, keeping it attached at the base. Then place the meat on top of the shell. Repeat for all tails.
- Prepare Butter Mixture: In a small saucepan, combine 1/4 cup plus 2 tablespoons butter, fresh parsley, fresh chives, minced garlic, lemon juice, 1/4 teaspoon lemon zest, and 1/4 teaspoon dried tarragon. Melt over medium heat, stirring, until fully incorporated and fragrant.
- Broil Lobster: Arrange prepared lobster tails on a sheet pan and brush the meat generously with some melted butter mixture. Move the oven rack to the second notch from the top and preheat the broiler to high. Broil the lobster tails for about 1 minute per ounce (approximately 4-5 minutes for 4-5 oz tails), until the lobster is cooked through. Remove from oven, let slightly cool, and brush with more butter mixture.
- Process Celery and Onion: Place celery stalk and sweet yellow onion chunks in a food processor and pulse until finely minced. You can mince by hand with a knife as an alternative.
- Combine Salad: Remove lobster meat from shells and chop into chunks. In a large bowl, mix lobster meat with minced celery and onion, mayonnaise, fresh dill, remaining 1 teaspoon lemon zest, remaining 1/4 teaspoon dried tarragon, kosher salt, freshly cracked black pepper, and about 2 tablespoons of the leftover melted butter mixture. Stir gently to combine all ingredients thoroughly.
- Serve: You may chill the lobster salad before serving or enjoy immediately. Serve on brioche buns or your preferred accompaniment for a fresh and flavorful meal.
Notes
- Ensure lobster tails are fully thawed before preparation for even cooking.
- Butter can be substituted with plant-based alternatives for a dairy-free version.
- Broiling time varies with tail size; adjust accordingly to avoid overcooking.
- Chilling the salad for 30 minutes enhances flavors but serving immediately is equally delicious.
- Optional brioche buns elevate the dish into a hearty lobster roll.
- Use fresh herbs for maximum flavor impact.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
