Ina Garten Lobster Salad

Ina Garten lobster salad is made with fresh lobster, lemon juice, mayonnaise, Dijon mustard, celery, and fresh herbs like dill or parsley. It’s creamy yet light, with a tender lobster texture and a zesty, slightly tangy taste. The dish highlights classic coastal flavors, inspired by traditional New England seafood salads.

Ingredients:

• 2 pounds lobster meat – Cook and chop it into bite-sized pieces.
• 3 tablespoons fresh lemon juice – Squeeze it from ripe lemons for brightness.
• ½ cup mayonnaise – Use high-quality mayo for a creamy texture.
• 1 tablespoon Dijon mustard – Whisk it in for a slight tang.
• 2 celery stalks, finely diced – Add crunch and freshness.
• 2 tablespoons fresh dill or parsley, chopped – Sprinkle for herby flavor.
• Salt and pepper, to taste – Adjust seasoning for balance.

How To Make Ina Garten Lobster Salad

1. Bring the lobster to a boil. Cook the lobster for 8 to 10 minutes in a big pot of boiling salted water.
2. After cooling, chop. After letting the lobster cool for ten minutes, cut the meat into bite-sized pieces and remove the shells.
3. Blend the dressing. Combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a bowl and whisk until well combined.
4. Add the herbs and celery. Add chopped celery and fresh parsley or dill for crispness and fresh herbs.
5. Mix and refrigerate. To improve flavors, gently fold in the lobster, coat evenly, and chill for 20 minutes.
6. Serve and savor! Enjoy right out of the bowl, on top of greens, or spooned into a buttered brioche bun.

Ina Garten Lobster Salad Recipe Tips:

• Lobster Salad with Avocado. For a rich, buttery twist, add creamy avocado to Ina Garten’s lobster salad. Just before serving, chop a ripe avocado and gently fold it into the salad. The lemon juice keeps everything fresh, and the creamy avocado wonderfully balances the sweetness of the lobster. For a slight flavor boost, add a little smoked paprika. Light and refreshing, serve over crisp butter lettuce. With every mouthwatering bite, this version offers a smooth, opulent texture.
• Mediterranean Lemon-Herb Lobster Salad. Make this salad more Mediterranean by adding fresh herbs and vibrant citrus. Add chopped Kalamata olives, cherry tomatoes, and cucumbers for a cool change. To make the meal creamy but light, use Greek yogurt instead of mayonnaise. For added brightness, add a teaspoon of lemon zest and stir. Add some crumbled feta for a last tart touch. Serve atop arugula or inside pita bread. It has a lot of lively Mediterranean flavors in every bite and is fresh and tangy.
• Lobster salad with sesame dressing with an Asian flair. Use a tart sesame dressing instead of mayonnaise to add strong Asian flavors. Combine soy sauce, rice vinegar, sesame oil, and a small amount of honey for balance. For crunch and sweetness, add shredded carrots and thinly sliced onions. Top with toasted sesame seeds for a nutty, earthy taste. Serve over chilled soba noodles or in butter lettuce cups. This version offers a delightful seafood dish that combines salty, sweet, and somewhat acidic elements.

How To Store & Reheat Leftovers?

1. In The Fridge: Refrigerate the lobster salad in an airtight container for up to two days. Keep it chilled to maintain freshness and texture.
2. In The Freezer: Freezing is not recommended due to the mayo-based dressing. Freeze plain cooked lobster separately and mix a fresh salad later.
3. To Reheat: Lobster salad is best served cold. If desired, use warm lobster before mixing or serve in a toasted bun.

Ina Garten Lobster Salad Recipe Nutrition Facts

Protein: The lobster meat provides around 160 grams of protein.
Fat: The mayonnaise contributes about 80 grams of fat.
Carbohydrates: The celery and herbs add approximately 5 grams of carbohydrates.
Fiber: The celery provides around 2 grams of fiber.
Cholesterol: The lobster contains about 400 milligrams of cholesterol.
Sodium: The combined ingredients contribute roughly 1,200 milligrams of sodium.
Vitamin A: The herbs and celery add around 1,500 IU of vitamin A.
Vitamin C: The lemon juice provides about 30 milligrams of vitamin C.
Calcium: The lobster meat contains roughly 200 milligrams of calcium.
Iron: The lobster adds approximately 4 milligrams of iron.
Potassium: The lemon juice and celery contribute about 600 milligrams of potassium.

Try More Recipes:

• Pioneer Woman Beef Stew
• Pioneer Woman Crockpot French Onion Soup
• Iceland Tomato Soup Recipe
• Autumnal Harvest Pasta Sauce Recipe