📝 About This Recipe
Transport yourself to the rugged coastline of Maine with this quintessential New England classic. This recipe celebrates the natural sweetness of succulent cold-water lobster by dressing it in a light, creamy emulsion with just enough crunch to keep things interesting. It is the gold standard of summer elegance—refined, refreshing, and deeply rooted in Atlantic maritime tradition.
🥗 Ingredients
The Lobster
- 2 pieces Live Maine Lobsters (approx. 1.5 lbs each, or 1 lb of pre-cooked claw and knuckle meat)
- 2 tablespoons Sea Salt (for the boiling water)
- 1/2 Lemon (sliced into rounds for the poaching liquid)
The Dressing
- 1/3 cup High-quality Mayonnaise (Duke's or Hellmann's preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard (for a subtle tang)
- 1/2 cup Celery (very finely diced from the tender inner stalks)
- 2 tablespoons Fresh Chives (minced)
- 1 teaspoon Fresh Tarragon (finely chopped)
- 1/4 teaspoon Old Bay Seasoning (for that authentic coastal hint)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon White Pepper (freshly ground)
For Serving
- 1 head Butterhead or Bibb Lettuce (leaves separated and washed)
- 2 tablespoons Unsalted Butter (melted, if serving on rolls)
- 4 pieces New England Style Hot Dog Buns (split-top variety)
👨🍳 Instructions
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1
Fill a large stockpot with water, add the sea salt and lemon rounds, and bring to a rolling boil.
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2
Submerge the lobsters head-first into the boiling water. Cover and cook for 12-14 minutes until the shells are bright red.
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3
Immediately transfer the lobsters to a large bowl filled with ice and cold water to stop the cooking process; let them sit for 10 minutes.
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4
Twist off the tails and claws. Use kitchen shears to crack the shells and carefully remove the meat, ensuring you remove the intestinal vein from the tail.
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5
Pat the lobster meat thoroughly dry with paper towels. Excess moisture is the enemy of a good lobster salad dressing.
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6
Cut the lobster meat into generous 1/2-inch to 3/4-inch chunks. You want bite-sized pieces that still look substantial.
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7
In a medium chilled glass bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay, salt, and white pepper until smooth.
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8
Fold in the finely diced celery, minced chives, and chopped tarragon into the dressing base.
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9
Add the lobster meat to the bowl and use a rubber spatula to gently fold until every piece is lightly and evenly coated.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to marry and the dressing to set.
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11
If serving as a traditional salad, arrange the Bibb lettuce leaves on a chilled platter and scoop the lobster mixture into the center.
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12
If serving as rolls, brush the sides of the split-top buns with melted butter and toast in a skillet over medium heat until golden brown before filling.
💡 Chef's Tips
Always use 'hard-shell' lobsters if possible, as they have more meat and a firmer texture than soft-shell varieties. Don't over-mix the salad; you want to keep the delicate lobster chunks intact rather than shredding them. If the salad seems too dry after chilling, add one extra teaspoon of mayo just before serving to refresh the gloss. For the best flavor, use only the inner, light-green stalks of celery which are less fibrous and more tender. Always serve the salad chilled, but ensure your toasted buns (if using) are warm for that perfect temperature contrast.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. Serve alongside kettle-cooked potato chips for a satisfying crunch. A side of buttery corn on the cob dusted with smoked paprika completes the New England experience. For a non-alcoholic pairing, a sparkling lemonade with a sprig of mint is incredibly refreshing. Top with a few extra fresh chives and a tiny pinch of lemon zest for a professional finish.