Filed under: American, By Main Ingredient, By Origin, Lobster
In the summertime, I start thinking about meal salads. I like salade Niçoise, with hard-boiled eggs, boiled potatoes, tuna, tomatoes and vinaigrette. I’m perfectly happy to make a meal out of sliced tomatoes, salt, good olive oil and garlic. I love having grilled chicken salads, salads with shrimp, with scallops, with steak.
In general, when I talk about a salad, I mean something with lettuce and a vinaigrette. However, when it comes to lobster, I feel that I can be a bit more lenient. This salad is delicious with crab as an alternative as well. Served with corn on the cob or as one of many choices for salad as a meal, this cool treat is incredible in the summertime.
Lobster Salad
1 cup celery, chopped
2 cups cooked lobster
1 cup good mayonnaise, (homemade or Hellman’s)
1/2 cup sour cream
salt and pepper to taste
2 teaspoons fresh dill, chopped
Combine all ingredients in a large bowl. Top with more dill to garnish.
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