Celebrating Mother's Day and my birthday with my daughters in Ocean City, Maryland was a blast and included steamed lobsters for one of our dinners. I grew up in New England, so lobster is one of my favorite foods, and one I enjoy as a special treat every once in awhile.
These lobsters were HUGE and oh so good! Since I just couldn't eat all of it, I kept the claws, put them in a zip top bag and brought them home in my cooler. I just knew a good lobster salad was in my future and I was looking forward to it.
Lobster Salad is a very simple dish, using minimal ingredients to allow the flavor of the lobster to dominate. It is the perfect salad to enjoy during the hot summer months.
Lobster meat from the claws or tail
1 stalk celery, diced
dash of salt, pepper and parsley flakes
Romaine lettuce leaves
Remove cooked lobster meat from claws or tail, chop roughly and place in a medium bowl. Add diced celery, salt, pepper and parsley flakes and stir. Mix in mayonnaise, a spoonful at a time, or until mixture comes together to desired consistency.
Chill in refrigerator. When ready to serve, spoon lobster salad on top of romaine lettuce leaves.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.