12+ Lobster Salad Recipes To Refresh Your Summer Table

Nothing says summer to me quite like the first time my family manages a beach weekend. Someone always gets a little too much sun, sandy sandals line the deck, and—if I’m lucky—there’s a little bag of cold lobster meat in the cooler for something special. These lobster salad recipes have become the star of our summer table, whether we’re eating outside on a picnic blanket or around the kitchen island, forks clinking. If you’ve never made a fresh lobster salad, or you’re looking for a new spin, this list of 12+ lobster salad recipes to refresh your summer table is everything my tastebuds look forward to when the weather heats up.

1. Classic New England Lobster Salad

Why You’ll Love It:

This lobster salad is everything I crave after a long beach day—simple, lemony, and light. It’s fuss-free enough to whip up for lunch or to pile onto a buttered roll when friends come over. Kids love it, adults sneak extra forkfuls, and it’s the easiest way to bring restaurant flavor home.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients Needed:

• 1 pound cooked lobster meat, chopped
• 1/4 cup mayonnaise
• 2 ribs celery, finely diced
• 2 tablespoons fresh chives, chopped
• 2 teaspoons lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

How to Make It:

1. In a large bowl, combine lobster meat, celery, and chives.
2. In a small bowl, whisk together mayonnaise, lemon juice, salt, and pepper.
3. Pour dressing over lobster mixture and toss gently to coat.
4. Chill until ready to serve.

Optional Enhancers (choose 2):

Flavor Boost: Add a pinch of Old Bay seasoning to the dressing.

Serving Idea: Serve on toasted brioche rolls or lettuce cups.

2. Lobster Avocado Salad with Citrus Vinaigrette

Why You’ll Love It:

This is what I make when craving something cooling that feels a little luxurious. The zingy vinaigrette and creamy avocado play so well with sweet lobster, making the salad both refreshing and filling for a light lunch or dinner.

Serving size: Serves 2

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1/2 pound cooked lobster meat, chopped
• 1 large ripe avocado, sliced
• 4 cups arugula
• 1 orange, peeled and thinly sliced into rounds
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

How to Make It:

1. Arrange arugula on two plates.
2. Fan sliced avocado and orange rounds over greens.
3. Top with lobster meat.
4. Whisk olive oil, orange juice, vinegar, honey, salt, and pepper; drizzle over salads.

Swap This With That: Try baby spinach instead of arugula if you like milder greens.

Common Mistake to Avoid: Avoid over-mixing the salad to keep avocado slices whole and pretty.

3. Lobster Pasta Salad with Herb Dressing

Why You’ll Love It:

This is the dish I bring out for summer potlucks. It’s hearty enough to fill out a buffet, stays fresh even sitting out, and the tangy herby dressing is a big hit. Great for meal prep and travels well for picnics.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces rotini pasta
• 3/4 pound cooked lobster meat, chopped
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

How to Make It:

1. Cook pasta per package instructions; rinse with cold water and drain.
2. Whisk olive oil, vinegar, mustard, salt, and pepper in a large bowl.
3. Add pasta, lobster, onion, parsley, and dill; toss well.
4. Chill for at least 20 minutes before serving.

Meal Prep Tip: Assemble all ingredients except lobster; stir in lobster just before serving to keep the texture just right.

Serving Idea: Pair with grilled corn or a green salad.

4. Asian-Inspired Lobster Salad with Sesame Ginger Dressing

Why You’ll Love It:

A fun switch-up for days when I want something with zip and color. The crisp veggies, sesame dressing, and tender lobster come together lightning fast, and it’s light enough that it doesn’t weigh you down.

Serving size: Serves 3

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients Needed:

• 3/4 pound cooked lobster meat, chopped
• 4 cups mixed salad greens
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup sugar snap peas, sliced
• 2 tablespoons black sesame seeds
• 1/4 cup sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1 teaspoon honey

How to Make It:

1. Arrange salad greens, lobster, carrots, bell pepper, and snap peas on a serving plate.
2. Whisk sesame oil, rice vinegar, soy sauce, ginger, and honey for the dressing.
3. Drizzle dressing over the salad and sprinkle with sesame seeds.

Flavor Boost: Add thinly sliced green onions for extra zing.

Meal Prep Tip: Prep veggies and dressing ahead, then add lobster just before eating.

5. Lobster Cobb Salad

Why You’ll Love It:

Lobster Cobb salad is great for busy nights—I pile all the toppings on a platter and let everyone build their own. It’s like a classic Cobb, but the lobster makes it feel like a treat.

Serving size: Serves 4

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 pound cooked lobster meat, diced
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 4 slices cooked bacon, crumbled
• 2 hard-boiled eggs, chopped
• 1/2 cup blue cheese, crumbled
• 1/4 cup ranch or blue cheese dressing

How to Make It:

1. Arrange romaine on a platter.
2. Add rows of lobster, tomatoes, avocado, bacon, eggs, and blue cheese.
3. Drizzle with dressing or serve dressing on the side.

Swap This With That: Use goat cheese instead of blue cheese if you want something milder.

Best Pairings: Serve with crusty bread and lemonade.

6. Lobster and Sweet Corn Salad

Why You’ll Love It:

The combo of lobster and fresh sweet corn always reminds me of our family lobster boils. It’s summery, juicy, and the corn gives a happy crunch—wonderful for picnics and quick lunches.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients Needed:

• 3/4 pound cooked lobster meat, chopped
• 2 ears fresh corn, kernels cut off and blanched
• 1/2 red bell pepper, diced
• 2 green onions, sliced thin
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

How to Make It:

1. Boil corn kernels for 1–2 minutes, then cool.
2. Mix lobster, corn, bell pepper, and green onions in a bowl.
3. Stir mayonnaise, lemon juice, salt, and pepper in a small bowl.
4. Toss salad with dressing; garnish with parsley.

Budget-Friendly Tip: Use thawed frozen corn if fresh corn isn’t available.

Common Mistake to Avoid: Don’t overcook the corn; it should stay crisp.

7. Mediterranean Lobster Salad with Feta and Olives

Why You’ll Love It:

This salad travels well and gets better after a short chill in the fridge. I serve it for easy dinners on hot nights, and it’s full of briny, bright flavors. The feta and olives really make the lobster pop.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1 pound cooked lobster meat, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

How to Make It:

1. Combine lobster, tomatoes, cucumber, olives, and feta in a large bowl.
2. Whisk olive oil, lemon juice, salt, and pepper; pour over salad.
3. Gently toss; sprinkle parsley over top.
4. Chill 10 minutes before serving.

Flavor Boost: Add a sprinkle of dried oregano to the dressing.

Serving Idea: Serve with warm pita bread.

8. Lobster Mango Salad with Chili-Lime Dressing

Why You’ll Love It:

I adore tropical flavors when it’s hot out, and this salad is that little bit of vacation at home. Juicy mango, chili-lime zip, fresh lobster—so good after a swim or for a sunny patio lunch.

Serving size: Serves 2

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1/2 pound lobster meat, chopped
• 1 large ripe mango, diced
• 1/2 small red chili, sliced thin (seeded for less heat)
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• Zest of 1 lime
• 2 teaspoons honey
• Salt to taste

How to Make It:

1. Combine lobster, mango, chili, and cilantro in a small bowl.
2. In another bowl, mix lime juice, zest, honey, and salt.
3. Pour dressing over lobster mixture and stir gently.
4. Serve immediately with lime wedges.

Swap This With That: Pineapple makes a great substitute for mango if you need a change.

Flavor Boost: Add a pinch of flaky sea salt before serving.

9. Lobster Potato Salad with Dill

Why You’ll Love It:

Potato salad gets a major upgrade here, and it’s what I reach for at barbecue time. The tender potatoes and herby dill make lobster the star without overcomplicating the dish.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 pound red potatoes, diced
• 3/4 pound lobster meat, chopped
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh dill, chopped
• 2 green onions, sliced
• Salt and black pepper to taste

How to Make It:

1. Boil potatoes until fork-tender, about 12–15 minutes; cool.
2. In a large bowl, mix mayonnaise, yogurt, mustard, salt, and pepper.
3. Add potatoes, lobster, dill, and green onions; stir gently.
4. Sprinkle with extra dill before serving.

Meal Prep Tip: Chill for at least an hour before serving to let flavors meld.

Best Pairings: Serve alongside grilled salmon or burgers.

10. Southern-Style Lobster Remoulade Salad

Why You’ll Love It:

This bright salad is my go-to for special summer gatherings with friends. The tangy, spicy remoulade is bold and different, and lobster holds its own beautifully. It’s a change from the usual and feels a little festive.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 0 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound lobster meat, diced
• 1/2 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon capers, chopped
• 1 tablespoon scallions, sliced
• 2 teaspoons lemon juice
• 1 teaspoon Tabasco
• 1 teaspoon paprika (plus more for garnish)
• 2 ribs celery, diced
• 8 butter lettuce leaves

How to Make It:

1. Combine mayonnaise, Creole mustard, capers, lemon juice, Tabasco, and paprika to make remoulade.
2. Mix lobster and celery in a bowl; fold in remoulade sauce.
3. Spoon mixture onto butter lettuce leaves; top with scallions and a dusting of paprika.

Personal Note: My friend from Louisiana insists on Creole mustard—don’t skip it for authenticity.

Serving Idea: Serve as lettuce wraps for a light starter.

11. Grilled Lobster Caesar Salad

Why You’ll Love It:

Caesar salad is a standby, but when I have extra lobster and fire up the grill, I toast the lettuce and add chunks of lobster on top. Grilled flavors, creamy dressing, and seafood—this is a weeknight indulgence that’s doable and delicious.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 heads romaine lettuce, halved
• 3/4 pound cooked lobster, chopped
• 1/4 cup Caesar dressing
• 1/3 cup Parmesan cheese, shaved
• 1 cup homemade or store-bought croutons
• 1 tablespoon olive oil
• Salt and pepper to taste

How to Make It:

1. Brush romaine halves with olive oil; grill 2–3 minutes per side until charred.
2. Place grilled lettuce on platter.
3. Top with lobster, Caesar dressing, Parmesan, and croutons.
4. Sprinkle with salt and pepper, serve warm.

Common Mistake to Avoid: Don’t grill lettuce too long—it should be just lightly charred, not wilted.

Flavor Boost: Finish with anchovy fillets for a punchy Caesar.

12. Lobster and Watermelon Salad with Mint

Why You’ll Love It:

This is pure summer in a bowl—cold, sweet watermelon, chunks of lobster, a squeeze of lime, and fresh mint. I love serving this when the weather is sticky and everyone wants something cooling and light.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients Needed:

• 3/4 pound lobster meat, chopped
• 3 cups watermelon, cubed
• 1/3 cup feta cheese, crumbled
• 2 tablespoons fresh mint leaves, torn
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

How to Make It:

1. Gently toss lobster, watermelon, feta, and mint in a large bowl.
2. Whisk olive oil, lime juice, salt, and pepper.
3. Drizzle over salad and serve chilled.

Serving Idea: Pile onto a big platter for family style serving at a picnic.

Swap This With That: Try cantaloupe if watermelon isn’t available.

13. Lobster Caprese Salad

Why You’ll Love It:

You don’t need to overthink this one—juicy tomatoes, creamy mozzarella, fresh basil, and lobster for a twist. It’s basically what I make when my tomato plants are going wild and I want instant, easy elegance.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients Needed:

• 3/4 pound cooked lobster, chopped
• 3 large heirloom tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic reduction
• Salt and pepper to taste

How to Make It:

1. Layer tomato slices, mozzarella rounds, and lobster chunks in a shallow serving dish.
2. Slip basil leaves between layers.
3. Drizzle with olive oil and balsamic reduction.
4. Sprinkle with salt and pepper; serve immediately.

Best Pairings: Serve with grilled sourdough and a crisp white wine.

Flavor Boost: Add a pinch of flaky sea salt just before serving.

14. Lobster Nicoise Salad

Why You’ll Love It:

A lobster spin on classic Nicoise is beautiful for outdoor dinners or a French-inspired lunch. I love arranging everything in sections, letting everyone grab what they like, and the combination is always satisfying.

Serving size: Serves 4

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 pound cooked lobster, chopped
• 1/2 pound fingerling potatoes, halved and boiled
• 1/2 pound green beans, blanched
• 1 cup cherry tomatoes, halved
• 4 hard-boiled eggs, halved
• 1/2 cup kalamata olives
• 2 tablespoons chopped fresh parsley
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

How to Make It:

1. Whisk olive oil, vinegar, Dijon, salt, and pepper for dressing.
2. Arrange lobster, potatoes, green beans, tomatoes, eggs, and olives in separate piles on a platter.
3. Drizzle with dressing and sprinkle parsley over top.

Best Pairings: Serve with crusty baguette and a light Chardonnay.

Meal Prep Tip: You can prep all elements except lobster up to a day ahead.

15. Creamy Lobster Macaroni Salad

Why You’ll Love It:

My family requests this for every summer cookout. It’s creamy, a little tangy, and perfectly punctuated by sweet lobster bites. Kids and grown-ups both go back for seconds.

Serving size: Serves 8

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 pound elbow macaroni
• 1 pound lobster meat, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 ribs celery, diced
• 1/2 red bell pepper, diced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste

How to Make It:

1. Cook pasta according to package instructions. Drain and cool.
2. In a large bowl, whisk mayonnaise, sour cream, lemon juice, salt, and pepper.
3. Stir in lobster, pasta, celery, bell pepper, and parsley.
4. Chill before serving.

Budget-Friendly Tip: Use half lobster, half cooked shrimp for a lighter budget.

Meal Prep Tip: Tastes even better after chilling overnight.

FAQ

How do I know if lobster is cooked properly for salad?

Cooked lobster meat turns opaque and white with bright red shell. It should feel firm, not rubbery. When cooled for salad, it should be juicy and tender.

Can I use frozen lobster meat in these salads?

Yes, frozen lobster meat works well. Thaw it slowly in the fridge before using, and gently pat dry to remove excess moisture for the best salad texture.

What’s the best way to store leftover lobster salad?

Store leftover lobster salad in an airtight container in the fridge for up to 2 days. For salads with greens or avocado, keep those separate until serving so they stay fresh.

Are these lobster salads good for meal prep?

Yes, many of these salads are great for meal prep. Pasta, potato, and grain-based salads hold up well in the fridge. Add delicate greens or dressing just before serving for the freshest result.

Conclusion

Lobster salads really are my summer table secret—bright, beautiful, and just right for everything from casual picnics to special backyard dinners. They’re amazingly flexible, so you can swap in what you have, and they always feel a bit fancy even when you keep them simple. I hope these recipes help you feel inspired to try new flavors and serve up something fresh and memorable this season. With a little lobster and a few favorite ingredients, you’ll have a refreshing meal that brings everyone together, no matter how hot the day gets. Here’s to more delicious summer moments—don’t be afraid to play with combos and make each salad your own.