10 Refreshing Lobster Salad Recipes Perfect for Summer Entertaining

Okay, so lobster salad. If you’ve never made it at home, you’re missing out. It’s easier than you think and tastes like you’re eating at a fancy restaurant.

These 10 recipes are my absolute favorites. Some are classic, some have a fun twist. All of them use fresh ingredients that let the lobster really shine. Trust me on this.

1. Classic Chilled Lobster Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 celery stalks, finely diced
• 2 tablespoons fresh chives, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Butter lettuce leaves for serving

Instructions:

Step 1: Chop your lobster meat into bite sized pieces, about half an inch each.

You want them big enough to taste the lobster but small enough to fit nicely in a bite. I usually aim for chunks that are just slightly bigger than a sugar cube. Pat the lobster dry with a paper towel if it seems watery. This keeps your dressing from getting diluted later.

If you’re using leftover lobster, make sure it’s completely cooled before you start mixing.

Step 2: Mix the mayo, lemon juice, salt, and pepper in a large bowl until smooth.

This is your base dressing and honestly, this is where the magic happens. Taste it before adding the lobster because you can always add more lemon or salt. I learned this from my mom who always says to season as you go.

The dressing should taste bright and creamy, not bland.

Step 3: Add the celery and chives to the dressing, then gently fold in the lobster.

Don’t stir too hard or you’ll break up the lobster pieces. Use a rubber spatula and fold everything together like you’re being gentle with it. The celery adds crunch and the chives bring a mild onion flavor without overpowering the lobster.

If you’re not a chive person, green onions work too.

Step 4: Chill the salad in the fridge for at least 30 minutes before serving.

This step is key. It lets all the flavors hang out and get to know each other. Plus, lobster salad is always better cold. I make mine in the morning and let it sit until lunch.

When you’re ready to serve, just scoop it onto butter lettuce leaves. So good.

2. Mediterranean Lobster Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Step 1: Prep all your vegetables first so everything’s ready to go.

Halve the tomatoes, slice the onion super thin, and pit those olives if they’re not already done. I like to soak the red onion slices in cold water for 10 minutes to mellow out the sharpness. Just drain them well before adding.

This makes the onion taste sweeter and less biting.

Step 2: Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.

You’re making a simple vinaigrette here and it should taste tangy and bright. If it’s too acidic, add a tiny drizzle more olive oil. If it’s too oily, add a splash more vinegar.

Taste as you go. This dressing is light and lets the lobster shine without drowning it.

Step 3: Combine the lobster, tomatoes, olives, onion, and basil in a large serving bowl.

Just toss everything together gently with your hands or a big spoon. The colors alone make this salad look amazing. You’ll see the bright red tomatoes, dark olives, and fresh green basil all mixed with that beautiful lobster.

It’s like summer on a plate.

Step 4: Pour the dressing over the salad and toss gently to coat.

Don’t overdress it. Start with half the dressing, toss, and add more if you need it. I’ve made the mistake of dumping it all in at once and it gets soggy.

Let it sit for about 10 minutes before serving so the flavors blend. You’re gonna love this one.

3. Lobster Avocado Citrus Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 ripe avocados, sliced
• 2 grapefruits, segmented
• 4 cups mixed greens
• 1/4 cup fresh lime juice
• 3 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

Step 1: Segment your grapefruits over a bowl to catch all the juice.

Use a sharp knife to cut off the peel and pith, then slice between the membranes to release the segments. It’s a little tedious but totally worth it. Save that juice that collects in the bowl because you’ll use it in the dressing.

If you’ve never segmented citrus before, there are tons of quick videos online. Takes practice but you’ll get it.

Step 2: Make the dressing by whisking together lime juice, olive oil, honey, and a pinch of salt.

Add a tablespoon or two of that grapefruit juice you saved. The honey balances the acidity and makes everything taste rounded out. I sometimes add a tiny pinch of cayenne if I want a little kick.

Taste it. It should be sweet, tangy, and just a little salty.

Step 3: Arrange the mixed greens on a large platter or individual plates.

I like to use a mix of arugula, butter lettuce, and spinach for different textures. Spread them out evenly so every bite has a little green. You can also just toss everything in a bowl if you’re not worried about presentation.

Honestly, both ways taste great.

Step 4: Top the greens with lobster, avocado slices, and grapefruit segments.

Place them in little clusters so it looks pretty. Drizzle the dressing all over the top and finish with fresh mint leaves. The mint adds this cooling freshness that’s amazing with the citrus.

This salad feels fancy but it’s so easy. Serve it right away before the avocado turns brown.

4. Lobster and Mango Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 large ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Step 1: Dice the mango into small cubes, about the same size as your lobster pieces.

If your mango is too ripe and mushy, it won’t hold its shape. You want it ripe but still firm enough to cut cleanly. I always smell the stem end to check for ripeness. It should smell sweet and fruity.

If it smells fermented or weird, pass on it.

Step 2: Combine the lobster, mango, red bell pepper, red onion, and cilantro in a bowl.

The colors here are just gorgeous. Bright orange mango, red pepper, pink lobster. Toss everything gently so the mango doesn’t get squished. If you’re not a cilantro fan, swap it for fresh basil or just leave it out.

The salad still tastes amazing without it.

Step 3: Whisk together lime juice, olive oil, honey, salt, and pepper in a small bowl.

This dressing is light and tropical. The honey keeps it from being too tart. I like to make this dressing a little bit ahead so the flavors can marry, but it’s not required.

You can also add a pinch of chili flakes if you like a little heat with your sweet.

Step 4: Pour the dressing over the salad and toss gently.

Let it sit for about 5 minutes before serving. This gives the mango time to soak up some of that lime dressing. Serve it on a bed of greens or just eat it straight out of the bowl.

I’ve done both. No judgment here.

5. Lobster and Arugula Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 6 cups fresh arugula
• 1 cup mixed color cherry tomatoes, halved
• 1/2 cup melon balls (cantaloupe and honeydew)
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Step 1: Toast the pine nuts in a dry skillet over medium heat until golden.

Watch them like a hawk because they go from perfect to burned in seconds. Shake the pan frequently and remove them as soon as they start to smell nutty and turn light brown. I’ve burned these more times than I care to admit.

Set them aside to cool while you prep everything else.

Step 2: Use a melon baller to scoop out cantaloupe and honeydew into little spheres.

If you don’t have a melon baller, just dice the melon into small cubes. The melon adds this unexpected sweetness that plays so well with the peppery arugula and rich lobster. Make sure your melon is cold and ripe.

Nobody wants sad, flavorless melon in their fancy salad.

Step 3: Whisk together lemon juice, olive oil, salt, and pepper.

Simple dressing here. The arugula is already peppery so you don’t need much else. Taste it and adjust the salt. If it’s too acidic, add a tiny bit more olive oil.

Arugula can handle a bold dressing so don’t be shy.

Step 4: Toss the arugula with half the dressing, then arrange on plates.

Dress the greens first so they’re evenly coated. Top with lobster, tomatoes, melon balls, and toasted pine nuts. Drizzle the remaining dressing over everything.

The mix of textures here is what makes this salad special. Crunchy nuts, tender lobster, juicy tomatoes, and crisp melon. So good.

6. Asian Inspired Lobster Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 3 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup edamame, shelled
• 1/4 cup sliced green onions
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 tablespoon sesame seeds

Instructions:

Step 1: Shred the Napa cabbage and carrots into thin strips.

You can use a knife or a mandoline if you have one. The thinner the better because it makes the salad easier to eat and the dressing coats everything evenly. I usually buy pre-shredded cabbage to save time.

Nobody needs to know.

Step 2: Blanch the edamame in boiling water for 2 minutes, then drain and cool.

If you’re using frozen edamame, just thaw them under warm water. They add protein and a nice pop of green color. Plus they’re fun to eat.

Make sure they’re completely cooled before adding them to the salad or they’ll wilt your cabbage.

Step 3: Whisk together sesame oil, rice vinegar, soy sauce, and honey.

This dressing is umami packed and a little sweet. Taste it and adjust. If you want it saltier, add more soy sauce. If you want it sweeter, add more honey.

I like mine balanced right in the middle.

Step 4: Combine cabbage, carrots, edamame, green onions, and lobster in a large bowl.

Pour the dressing over everything and toss well. Sprinkle sesame seeds on top right before serving. The sesame seeds add a nice nutty crunch.

This salad is crunchy, fresh, and has that addictive Asian flavor that makes you want another bite. And another.

7. Lobster Caprese Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Step 1: Cube the fresh mozzarella into bite sized pieces.

Use good quality mozzarella if you can. The kind that comes in water or brine. It tastes way better than the shrink wrapped stuff. Pat the mozzarella dry with a paper towel so it doesn’t water down your salad.

Fresh mozzarella is creamy and mild and perfect with lobster.

Step 2: Halve the cherry tomatoes and tear the basil leaves by hand.

Don’t cut the basil with a knife because it bruises and turns brown. Just rip it into pieces with your fingers. I always use more basil than I think I need because it’s that good.

Fresh basil smells like summer and makes everything better.

Step 3: Gently combine lobster, tomatoes, mozzarella, and basil in a bowl.

Be gentle here. You don’t want to squish the tomatoes or break up the mozzarella. Just fold everything together lightly. The colors are beautiful. Red, white, green, pink.

It’s like the Italian flag met a lobster and they became best friends.

Step 4: Drizzle with olive oil and balsamic glaze, then season with salt and pepper.

The balsamic glaze is sweet and tangy and ties everything together. If you don’t have balsamic glaze, you can reduce regular balsamic vinegar in a pan until it’s thick and syrupy. Let it sit for a few minutes before serving.

This is one of my favorite salads ever. Simple but wow.

8. Lobster Quinoa Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 cups cooked quinoa, cooled
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Step 1: Cook the quinoa according to package directions and let it cool completely.

I usually cook quinoa in vegetable broth instead of water for extra flavor. Spread it out on a baking sheet to cool it down faster. Warm quinoa will wilt your other ingredients and make everything sad.

Trust me, let it cool.

Step 2: If using fresh corn, blanch it for 3 minutes, then cool.

Frozen corn works great too. Just thaw it and pat it dry. The corn adds sweetness and a nice crunch. I love the little pops of yellow throughout the salad.

It makes the whole thing look more colorful and fun.

Step 3: Whisk together lemon juice, olive oil, salt, and pepper.

Simple and light. This dressing doesn’t compete with the lobster, it just supports it. You want the lobster to be the star here. The lemon brightens everything up.

Taste and adjust. You know what you like.

Step 4: Combine quinoa, corn, tomatoes, olives, parsley, and lobster in a large bowl.

Pour the dressing over and toss everything together. This salad is hearty enough to be a full meal. The quinoa gives you protein and makes it more filling than a regular lettuce salad.

You can serve this warm or cold. Both ways are great.

9. Lobster and Grapefruit Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 grapefruits, segmented
• 4 cups arugula
• 1 avocado, sliced
• 1/4 cup fresh mint, chopped
• 3 tablespoons grapefruit juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Step 1: Segment the grapefruits and save the juice for the dressing.

Cut away all the pith because it’s bitter. You want just the juicy fruit segments. This takes a few minutes but it’s worth it. The grapefruit is tart and sweet and pairs perfectly with lobster.

If you prefer sweeter citrus, you can use oranges instead.

Step 2: Make the dressing by whisking grapefruit juice, olive oil, honey, salt, and pepper.

The honey balances the tartness of the grapefruit. You want it to taste bright but not puckery. Add more honey if your grapefruit is super sour.

Every grapefruit is different so taste as you go.

Step 3: Arrange arugula on a platter and top with lobster, grapefruit segments, and avocado slices.

Layer everything nicely so it looks pretty. The pink grapefruit against the green arugula is just gorgeous. Slice the avocado right before serving so it doesn’t turn brown.

A little lemon juice on the avocado helps too.

Step 4: Drizzle the dressing over everything and sprinkle with fresh mint.

The mint adds this cooling, refreshing element that makes the whole salad feel light and summery. Don’t skip it. Serve immediately.

This salad tastes like a vacation. Seriously.

10. Lobster and Cucumber Dill Salad

Ingredients:

• 1 lb cooked lobster meat, chopped
• 2 cups cucumber ribbons
• 4 cups watercress
• 1/4 cup fresh dill, chopped
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Step 1: Use a vegetable peeler to create long cucumber ribbons.

Peel the cucumber lengthwise to make thin, wide strips. They look fancy and they’re fun to eat. If you don’t have a peeler, just slice the cucumber super thin with a knife.

The ribbons add this elegant touch to the salad.

Step 2: Whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.

The Dijon adds a subtle tang that’s different from plain lemon dressing. It gives the whole thing a little more depth. Don’t use too much or it’ll overpower the delicate lobster.

Just a teaspoon is perfect.

Step 3: Toss the watercress and cucumber ribbons with half the dressing.

Watercress is peppery and fresh and holds up well to dressing. If you can’t find watercress, arugula works too. Make sure everything is well coated.

The cucumbers should be glistening.

Step 4: Arrange the dressed greens on plates and top with lobster.

Drizzle the remaining dressing over the lobster and sprinkle with fresh dill. Dill and lobster are a classic combo. It tastes light, fresh, and summery.

This is the kind of salad you want to eat on a warm afternoon with a cold glass of wine. So refreshing.

Final Thoughts

There you have it. Ten lobster salads that’ll make you feel like a chef. Pick one and try it this week. They’re all pretty forgiving so don’t stress about getting everything perfect. The lobster does most of the heavy lifting anyway. Let me know which one becomes your favorite. Happy cooking!