Lobster Roll Salad (and salad tips!)

by Julie Ruble on May 20, 2013 · 15 comments

Lobster Roll Salad



Recipe by: Willow Bird Baking
Yield: 2 servings

Lobster rolls are buttery, tangy, bright, and fresh. This recipe continues those themes in salad form! The salad pictured above used only half as much lobster salad as the recipe below makes; I tweaked the amounts below because I thought it’d be nice to have more. Don’t do store-bought croutons, by the way. These croutons are insane and make all the difference in the salad. I’ll never buy those dry brick croutons ever again!

Ingredients:
1 head butter lettuce, washed and dried
1 tablespoon olive oil
1 teaspoon lemon juice
salt and pepper to taste

12 ounces cooked lobster meat, roughly chopped
4 teaspoons mayonnaise
1 teaspoon Greek yogurt
1/2 teaspoon fresh lime juice
dash of hot sauce (I use Frank’s Hot Sauce)
1 1/2 tablespoons finely chopped vidalia onions
2 teaspoons chopped green onions
2 heaping teaspoons chopped fresh parsley
salt and pepper to taste

1 1/2 – 2 kaiser rolls, chopped into 1-inch cubes
2 tablespoons butter, melted
2 cloves roasted garlic (or 1 clove fresh)

Directions:
Preheat the oven to 300 degrees F. Cover a baking sheet in aluminum foil. Melt the 2 tablespoons of butter and steep the garlic clove(s) in it for a couple of minutes before adding the bread cubes and tossing them to coat. Spread the cubes on a baking sheet (leave the cloves with them) and bake for 10 minutes. Toss the cubes and bake 5 minutes longer or until as crisp as you prefer. Remove and let them cool, discarding the garlic cloves (or saving them for another use).

Place the lemon juice in a large bowl and slowly whisk in the olive oil. Drop in the lettuce leaves and toss to coat. Season them with salt and pepper and set in the fridge to chill until used.

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and hot sauce. Stir in the onions, green onions, and parsley. Gently toss in the lobster meat so as not to break it up. Salt and pepper to taste.

Assemble the salad by placing the dressed lettuce on a platter, spreading around the croutons, and piling on the lobster salad. Serve immediately.

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{ 12 comments… read them below or add one }

Kelly May 20, 2013 at 6:35 am

O my goodness! She really spoke to you! So cool!

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PapaLos - The Man, The Chef, The Dad May 20, 2013 at 5:34 pm

Hahaha, how was BBQ at Michelle’s house? It’s awesome she answered your questions and that you’re BFF’s now. (How does that sound? Was that like the best sentence you ever read?)

The lobster roll on a salad sounds divine! The pictures and description made me almost taste it. It does sound perfect for spring and I wish every day that my wife liked sea food like that :( Maybe one day I’ll get lucky and I’ll be able to make this.

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Sarah May 21, 2013 at 5:56 am

Salted Watermelon! finally some evidence that other people enjoy this too!

And a lobster salad to boot. Love this post. :)

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Tracy | Peanut Butter and Onion May 21, 2013 at 11:38 am

I LOVE LOBSTER!!! I think i might like this!

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Lauren at Keep It Sweet May 21, 2013 at 12:22 pm

Ah Michelle Bernstein, how amazing is that! And THIS is a good salad!

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Lynne May 21, 2013 at 12:58 pm

Along with salt, sometimes I sprinkle a little chili powder on my watermelon. The combo of sweet, salty, hot, is amazing!

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Julie Ruble May 21, 2013 at 1:05 pm

Oh my gosh!! Have to try this ASAP!

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Lynne May 21, 2013 at 8:00 pm

It was suggested as a snack in the fast metabolism diet book. I wasn’t sure at first if I would like how the flavors mingled, but it’s pretty delicious!

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Kelly May 21, 2013 at 5:08 pm

This sounds delicious. My food cravings change this time of year as well. Nothing screams summer in New England more than lobster rolls and fried clams! Love your photos.

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Jocelyn (Grandbaby Cakes) May 21, 2013 at 7:42 pm

Your photos are just incredible and that salad is now calling my name!

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Michelle @ Taste As You Go June 3, 2013 at 5:08 pm

This salad looks perfect for summer and elegant enough for entertaining! Can’t wait to try it out!

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terry Metayer June 27, 2013 at 5:49 pm

I seriously LOVE this idea! My husband constantly makes lobster rolls (we’re from Maine so lobsters are easier to find than 70 degree days) and, although I like lobster, I don’t like eating it on rolls….your idea is going to become my new favorite way to eat this fresh crustacean!! Thank you so much, you’re brilliant!

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