Lobster Salad

Lobster Salad

Serves 4



To cook the lobsters, bring heavily salted water to a boil. Kill the lobster by inserting a knife in the head and cutting down between the eyes. Add the lobsters to the water and simmer for 7 minutes. Remove the lobsters from the water and allow them to cool. Once cool, remove the claws and knuckles from the lobster, cut the lobsters in half lengthwise and trim off the smaller legs. Remove the lobster meat from the shells, reserving the bodies and cut the meat into ½ inch dice.

Dress the lobster meat with mayonnaise, lemon juice, chives, basil and season to taste with salt, pepper and cayenne if using.

Spoon the lobster salad into the shells and serve immediately.

Wine Pairings: Carbonnieux Blanc ‘07Chateau Gazin Pomerol ’04Chateau de Pez St Estephe ’05Chateau Clinet Pomerol ’04Chateau Nenin ’04
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2 each 1½ pound lobsters

½ cup mayonnaise

- fresh lemon juice, to taste

1 teaspoon thinly sliced chives

¼ cup basil chiffonade

- fine sea salt and freshly
   ground white pepper
- piment d’ Espelette pepper or
   cayenne (optional)