Classic Lobster Salad

By Yankee Magazine

Oct 16 2007

A classic and favorite New England recipe for Lobster Salad. Crabmeat Salad and Shrimp Salad may be made by the same rule, substituting crab or shrimp for the lobster meat.


Serves 6


3 cups cooked lobster, cut up
chopped inside part of 1 bunch celery
3 hardcooked eggs, chopped
1 teaspoon chopped parsley
1 teaspoon chopped chives
1/2 teaspoon chopped dill
1 cup homemade mayonnaise
1 tablespoon lemon juice


Combine the ingredients gently and pile them on a large platter of the finest greens available which have been washed, dried, and lightly coated with French dressing. Garnish the platter as you wish with ripe tomato slices, sprigs of watercress, and stuffed eggs. Serve a cucumber salad on the side.