Return to Content

Classic Lobster Salad

Classic Lobster Salad
10 votes, 3.60 avg. rating (72% score)
Print Friendly

Yield: Serves 6

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.

Updated Tuesday, October 16th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111