Lobster salad recipe


  • Yield: 2 Servings


  • 2 raw lobster tails
  • Radicchio leaves
  • Fresh dill sprigs, to garnish
For the Mayonnaise
  • 1 large lemon
  • 1 large egg yolk
  • ½ tsp Dijon mustard
  • ⅔ cup olive oil
  • Salt and pepper
  • 1 tbsp chopped fresh dill
How to Make It
  1. To make the lemon-dill mayonnaise, finely grate half the lemon rind and squeeze the juice. Beat the egg yolk in a small bowl, then beat in the mustard and 1 teaspoon of the lemon juice.
  2. Using a balloon whisk or electric mixer, beat the oil into the egg yolk mixture, drop by drop, until a thick mayonnaise forms. Stir in the lemon rind and 1 tablespoon of the remaining lemon juice.
  3. Season the mayonnaise to taste with salt and pepper and add more lemon juice if desired. Stir in the dill, cover, and let chill in the refrigerator until required.
  4. Bring a large pan of lightly salted water to a boil. Add the lobster tails, return to a boil, and cook for 6 minutes, or until the flesh is opaque and the shells are red. Drain at once and set aside to cool.
  5. Remove the lobster flesh from the shells and cut into bite-size pieces. Arrange the radicchio leaves on individual plates and top with the lobster flesh. Place a spoonful of the lemon-dill mayonnaise on the side. Garnish with dill sprigs and serve.

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