10 Refreshing Lobster Salad Recipes Perfect for Summer Entertaining

When summer heat calls for lighter fare, you’ll find lobster salads strike the perfect balance between elegance and refreshment.

These ten compositions elevate the sweet, delicate meat of lobster with vibrant seasonal ingredients and thoughtful dressings.

Whether you’re hosting an intimate garden lunch or a sophisticated evening soirée, these dishes deliver impressive presentation without keeping you trapped in the kitchen.

The secret lies in their make-ahead potential and the countless ways to personalize each recipe to your taste.

10 Refreshing Lobster Salad Recipes Perfect for Summer Entertaining

This light and vibrant lobster salad combines succulent lobster meat with crisp vegetables and a zesty citrus dressing for the perfect summer dish.

Ideal for elegant entertaining or a rejuvenating meal.

Ingredients:

• 1 pound cooked lobster meat, chilled and chopped
• 1 cucumber, diced
• 1 avocado, diced
• 1 mango, diced
• ¼ cup red onion, finely chopped
• ½ cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

Step 1: In a large bowl, gently combine the lobster meat, cucumber, avocado, mango, red onion, and cherry tomatoes.

Step 2: In a small bowl, whisk together the olive oil, lemon juice, honey, chopped dill, salt, and pepper until well combined.

Step 3: Pour the dressing over the lobster mixture and toss gently to coat all ingredients evenly, being careful not to break apart the lobster chunks.

Step 4: Cover and refrigerate for at least 30 minutes to allow flavors to meld together.

Step 5: Serve the lobster salad chilled on a bed of lettuce leaves, garnished with additional dill if desired.

Nutrition:

• Calories: 285 per serving
• Protein: 20g
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 7g
• Sodium: 380mg

Classic Lobster Cobb Salad With Avocado Lime Dressing

This invigorating lobster Cobb salad combines tender lobster meat with fresh vegetables and a creamy avocado lime dressing. Perfect for warm summer days when you crave something light yet satisfying.

Ingredients:

• 2 cooked lobster tails, meat removed and chopped
• 8 cups mixed salad greens
• 3 hard-boiled eggs, quartered
• 2 ripe avocados (1 diced for salad, 1 for dressing)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

Step 1: Arrange the mixed greens on a large serving platter or in individual bowls.

Step 2: For the dressing, blend 1 avocado, lime juice, olive oil, garlic, cumin, salt, and pepper until smooth and creamy. Add water if needed to thin consistency.

Step 3: Arrange lobster meat, diced avocado, eggs, tomatoes, cucumber, and red onion in rows or sections on top of the greens.

Step 4: Drizzle the avocado lime dressing over the salad and sprinkle with fresh cilantro.

Step 5: Season with additional salt and pepper if desired. Serve immediately.

Nutrition:

• Calories: 385 per serving
• Protein: 24g
• Fat: 28g
• Carbohydrates: 14g
• Fiber: 8g
• Sodium: 410mg
• Serves: 4

Mediterranean Lobster and Chickpea Salad With Lemon Tahini

This vibrant Mediterranean salad combines succulent lobster with protein-rich chickpeas and fresh vegetables, all dressed in a creamy lemon tahini sauce for a perfect summer meal.

Ingredients:

• 2 cooked lobster tails, meat removed and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Step 1: In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, honey, 2 tablespoons water, salt, and pepper until smooth to make the dressing.

Step 2: In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, parsley, and mint.

Step 3: Gently fold in the lobster meat, being careful not to break it up too much.

Step 4: Drizzle the tahini dressing over the salad and toss gently to coat all ingredients evenly.

Step 5: Refrigerate for 30 minutes before serving to allow flavors to meld.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 18g
• Fat: 16g (mostly healthy unsaturated)
• Fiber: 6g
• Sodium: 450mg

Asian-Inspired Lobster Mango Salad With Ginger Sesame Dressing

This invigorating summer salad combines succulent lobster meat with sweet mango, crisp vegetables, and a tangy ginger sesame dressing for a perfect light meal on warm days.

Ingredients:

• 1 pound cooked lobster meat, chopped into chunks
• 1 ripe mango, peeled and diced
• 1 cucumber, thinly sliced
• 1 red bell pepper, julienned
• 2 cups mixed salad greens
• 1/4 cup sliced green onions
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon sesame seeds
• For dressing: 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon grated ginger, 1 teaspoon soy sauce

Instructions:

Step 1: In a small bowl, whisk together the sesame oil, rice vinegar, honey, grated ginger, and soy sauce to make the dressing. Set aside.

Step 2: In a large salad bowl, arrange the mixed greens as the base.

Step 3: Combine the lobster meat, diced mango, cucumber slices, and red bell pepper in a separate bowl.

Step 4: Gently toss the lobster mixture with half of the dressing.

Step 5: Arrange the dressed lobster mixture over the greens. Sprinkle with green onions, cilantro, and sesame seeds.

Step 6: Drizzle the remaining dressing over the salad just before serving.

Nutrition:

• Calories: 285 per serving
• Protein: 24g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 3g
• Sodium: 390mg
• Serving size: 1/4 of recipe

Grilled Lobster and Summer Corn Salad With Honey Cilantro Vinaigrette

This vibrant summer salad combines succulent grilled lobster with sweet corn and fresh vegetables, all tossed in a zesty honey cilantro vinaigrette that balances sweet and tangy flavors perfectly.

Ingredients:

• 2 lobster tails
• 3 ears fresh corn, husked
• 1 red bell pepper, diced
• 1 cucumber, seeded and diced
• 1/2 red onion, thinly sliced
• 1 avocado, cubed
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Mixed salad greens

Instructions:

Step 1: Preheat grill to medium-high heat. Split lobster tails lengthwise and brush with olive oil. Season with salt and pepper.

Step 2: Grill lobster tails shell-side down for 5-6 minutes, then flip and cook for 2-3 minutes until meat is opaque. Remove and let cool.

Step 3: Grill corn for 8-10 minutes, turning occasionally until lightly charred. Cool and cut kernels from cobs.

Step 4: Make vinaigrette by whisking together olive oil, honey, lime juice, garlic, half the cilantro, salt and pepper.

Step 5: Remove lobster meat from shells and cut into chunks.

Step 6: In a large bowl, combine corn, bell pepper, cucumber, red onion, and avocado. Add lobster meat and remaining cilantro.

Step 7: Drizzle with vinaigrette and gently toss. Serve over mixed greens.

Nutrition:

• Calories: 320 per serving
• Protein: 18g
• Carbohydrates: 26g
• Fat: 18g
• Fiber: 6g
• Sodium: 410mg

Lobster and Watermelon Salad With Mint and Feta

This invigorating summer salad combines sweet lobster meat with juicy watermelon, tangy feta, and aromatic mint for a perfect balance of flavors and textures.

Ingredients:

• 1 pound cooked lobster meat, chopped into chunks
• 4 cups cubed watermelon
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup crumbled feta cheese
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Salt and black pepper to taste
• 2 cups mixed salad greens

Instructions:

Step 1: In a large bowl, gently combine the lobster meat, watermelon cubes, diced cucumber, and red onion.

Step 2: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing.

Step 3: Pour the dressing over the lobster mixture and toss gently to coat all ingredients.

Step 4: Add the chopped mint and fold in carefully.

Step 5: Line a serving platter with mixed salad greens and spoon the lobster mixture over the top.

Step 6: Sprinkle with crumbled feta cheese and garnish with additional mint leaves if desired.

Step 7: Serve immediately or chill for 30 minutes before serving for a cooler salad.

Nutrition:

• Calories: 310 per serving
• Protein: 24g
• Carbohydrates: 18g
• Fat: 16g
• Fiber: 2g
• Sodium: 580mg
• Serving size: 1 cup

Tropical Coconut Lobster Salad With Pineapple and Macadamia Nuts

This vibrant summer salad combines sweet lobster meat with tropical flavors of coconut, pineapple, and crunchy macadamia nuts for a revitalizing island-inspired dish.

Ingredients:

• 1 pound cooked lobster meat, chopped into chunks
• 1 cup fresh pineapple, diced
• 1/2 cup macadamia nuts, roughly chopped
• 1/3 cup coconut cream
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/4 cup red bell pepper, finely diced
• 1/4 cup cucumber, seeded and diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 1/4 teaspoon sea salt
• 1/8 teaspoon cayenne pepper (optional)
• 2 cups mixed salad greens

Instructions:

Step 1: In a small bowl, whisk together coconut cream, lime juice, honey, salt, and cayenne pepper (if using) to create the dressing.

Step 2: In a large bowl, gently combine lobster meat, pineapple, red bell pepper, and cucumber.

Step 3: Pour the coconut dressing over the lobster mixture and toss gently to coat all ingredients.

Step 4: Fold in the chopped cilantro and mint.

Step 5: Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Step 6: When ready to serve, arrange mixed greens on plates, top with the lobster salad, and sprinkle with chopped macadamia nuts.

Nutrition:

• Calories: 325 per serving
• Protein: 24g
• Carbohydrates: 14g
• Fat: 19g
• Fiber: 3g
• Sodium: 620mg
• Serving size: 1 cup

Herbed Lobster Potato Salad With Dijon Mustard Dressing

This elegant summer salad combines tender lobster meat with herb-infused potatoes and a zesty Dijon dressing.

Perfect for outdoor gatherings or a sophisticated lunch.

Ingredients:

• 2 pounds cooked lobster meat, chopped into chunks
• 1½ pounds baby potatoes, halved
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley
• 3 tablespoons minced chives
• 2 celery stalks, finely diced
• 1 lemon, zested and juiced
• ⅓ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Step 1: Boil potatoes in salted water until tender but firm, about 12-15 minutes.

Drain and cool completely.

Step 2: In a large bowl, combine cooled potatoes, lobster meat, celery, dill, parsley, and chives.

Step 3: In a separate small bowl, whisk together mayonnaise, Dijon mustard, honey, olive oil, lemon zest, lemon juice, salt, and pepper until smooth.

Step 4: Pour the dressing over the lobster-potato mixture and gently toss until evenly coated.

Take care not to break up the lobster chunks.

Step 5: Refrigerate for at least 1 hour before serving to allow flavors to meld.

Nutrition:

• Calories: 320 per serving
• Protein: 25g
• Carbohydrates: 18g
• Fat: 16g
• Fiber: 2g
• Sodium: 590mg
• Serves: 6

Spicy Lobster and Black Bean Salad With Chipotle Lime Dressing

This zesty salad combines tender lobster with black beans and a spicy chipotle lime dressing for a revitalizing summer dish that delivers bold flavors and satisfying textures.

Ingredients:

2 lobster tails (8 oz each), cooked and chopped

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels

1 red bell pepper, diced

1/2 red onion, finely chopped

1 avocado, cubed

1/4 cup cilantro, chopped

2 tablespoons chipotle pepper in adobo, minced

3 tablespoons lime juice

2 tablespoons honey

1/4 cup olive oil

1 teaspoon cumin

Salt and pepper to taste

Instructions:

Step 1: Remove lobster meat from shells and cut into bite-sized pieces. Refrigerate until ready to use.

Step 2: In a large bowl, combine black beans, corn, bell pepper, red onion, and avocado.

Step 3: For the dressing, whisk together chipotle pepper, lime juice, honey, olive oil, and cumin in a small bowl. Season with salt and pepper.

Step 4: Add the lobster meat to the vegetable mixture and gently toss.

Step 5: Pour the dressing over the salad and fold gently to coat all ingredients.

Step 6: Sprinkle with chopped cilantro, cover, and refrigerate for 30 minutes before serving to allow flavors to meld.

Nutrition:

• Calories: 385 per serving
• Protein: 24g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 8g
• Sodium: 480mg
• Serves: 4

Citrus Lobster and Arugula Salad With Honey Orange Vinaigrette

This vibrant summer salad combines succulent lobster with peppery arugula and bright citrus, all dressed in a sweet-tart honey orange vinaigrette that enhances the seafood’s natural sweetness.

Ingredients:

• 2 cooked lobster tails, meat removed and chopped
• 4 cups fresh arugula
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, diced
• 1/4 cup thinly sliced red onion
• 2 tablespoons honey
• 3 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons toasted pine nuts

Instructions:

Step 1: In a small bowl, whisk together honey, orange juice, lemon juice, and olive oil.

Season with salt and pepper to create the vinaigrette.

Step 2: In a large salad bowl, arrange the arugula as the base layer.

Step 3: Gently toss the lobster meat with 1 tablespoon of the vinaigrette and set aside for 5 minutes to marinate.

Step 4: Arrange the orange segments, grapefruit segments, diced avocado, and red onion over the arugula.

Step 5: Place the marinated lobster meat on top of the salad.

Step 6: Drizzle the remaining vinaigrette over the entire salad and sprinkle with toasted pine nuts before serving.

Nutrition:

• Calories: 320 per serving
• Protein: 18g
• Carbohydrates: 22g
• Fat: 19g (mostly healthy fats)
• Fiber: 5g
• Vitamin C: 80% daily value
• Iron: 15% daily value

Final Thoughts

You’ve now discovered ten exquisite ways to transform summer lobster into revitalizing salads for your next gathering.

With 90% of professional chefs citing seafood salads as their preferred warm-weather entertaining option, you’re in good company.

Whether you prefer the tropical allure of coconut and pineapple or the sophisticated tang of citrus and arugula, there’s a lobster creation waiting to become your signature summer dish.