Lobster Salad

If there’s one thing I’ve learned over the years, it’s that lobster doesn’t need to be complicated to feel special.

You don’t need a white tablecloth.
You don’t need tiny tweezers or fancy plating rules.
And you definitely don’t need to save lobster only for anniversaries or holidays.

Sometimes, lobster belongs in a big cozy bowl, mixed with crisp romaine, smoky bacon, perfectly jammy eggs, sweet corn, creamy avocado, and juicy cherry tomatoes - the kind of meal that feels indulgent but still fresh and satisfying.

This lobster salad is exactly that.

It’s one of those recipes that looks impressive (like “wow you made THAT?”), but secretly it’s incredibly simple. No complicated sauces, no fussy steps - just good ingredients layered together in a way that makes every bite exciting.

And honestly? This is my favorite way to enjoy lobster at home.

Why You’ll Love This Lobster Salad

This isn’t one of those sad, boring salads that leaves you hungry an hour later. This one checks all the boxes:

• Tender lobster meat that feels luxurious without being heavy

• Crispy bacon for salty, smoky contrast

• Soft-boiled eggs with golden, jammy yolks

• Creamy avocado that melts into every bite

• Sweet corn for freshness and texture

• Crunchy romaine to keep everything light

• Juicy cherry tomatoes for brightness

It’s hearty, fresh, comforting, and just a little bit fancy but in the most relaxed way possible.

This is the kind of salad you make when:

• You want something special but not stressful

• You’re craving seafood without turning on the oven for hours

• You want a meal that feels restaurant-worthy at home

Ingredients

For the Salad

• 2 cups cooked lobster meat, roughly chopped

• 6 slices bacon, cooked until crispy and chopped

• 4 large eggs

• 1 large head romaine lettuce, chopped

• 1 cup corn kernels (fresh, frozen & thawed, or canned)

• 1 avocado, sliced or shaved

• 1 cup cherry tomatoes, halved

• 2–3 stalks celery, shaved thin (a vegetable peeler works great)

• Fresh chives, finely chopped

For the Simple Dressing

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• Salt and freshly cracked black pepper, to taste

How to Make This Lobster Salad

Step 1: Cook the Bacon

Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and let cool, then chop into bite-sized pieces.

(Pro tip: Don’t toss the bacon fat right away - you can drizzle just a tiny bit over the corn for extra flavor.)

Step 2: Soft-Boil the Eggs

Bring a pot of water to a rolling boil. Gently lower in the eggs and cook for 6½–7 minutes.

Immediately transfer to an ice bath and let cool completely. Peel and slice in half.

Step 3: Prep the Veggies

• Chop the romaine into bite-sized pieces

• Halve the cherry tomatoes

• Shave the celery into thin ribbons

• Slice or shave the avocado just before assembling

Step 4: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust as needed - it should be light, fresh, and slightly tangy.

Step 5: Assemble the Salad

In a large serving bowl, layer:

• Romaine lettuce

• Corn

• Cherry tomatoes

• Celery

• Bacon

Top with lobster meat, avocado, and egg halves.

Drizzle lightly with dressing and finish with chopped chives, salt, and pepper.

A Little Lobster Talk

You can absolutely make this recipe work with:

• Fresh cooked lobster

• Frozen lobster meat (fully thawed)

• Leftover lobster from another meal

If you’re cooking lobster from scratch, keep it simple. Boiled or steamed is perfect here - we’re letting the salad do the heavy lifting.

And don’t stress about making it “perfect.” Lobster salads are meant to be generous, rustic, and piled high.

The Secret to Making This Salad So Good

It’s all about balance.

Every element brings something different:

• Crunch from the romaine and celery

• Creaminess from the avocado and eggs

• Saltiness from the bacon

• Sweetness from the corn and tomatoes

• Richness from the lobster

Nothing overpowers anything else. Each bite tastes slightly different - which is exactly what makes you keep going back for “just one more forkful.”

Let’s Talk Eggs

Those soft-boiled eggs aren’t just for looks - they act like a built-in dressing.

When the yolk breaks and coats the lettuce, lobster, and avocado? Absolute magic.

If you’re nervous about boiling eggs, don’t be. Here’s the foolproof method I always use:

• Bring water to a boil

• Gently lower in the eggs

• Boil for 6½–7 minutes

• Immediately transfer to ice water

Perfect every single time.

How to Serve It

This salad is perfect:

• As a standalone meal

• For a summer dinner with friends

• As a light but indulgent lunch

You can serve it family-style in a big bowl or plate it individually if you’re feeling fancy.

Either way - it’s a showstopper.

Make It Your Own

Here are a few easy swaps if you want to change things up:

• Add grilled corn for extra smokiness

• Swap bacon for pancetta or prosciutto

• Add a sprinkle of parmesan or shaved pecorino

• Finish with a drizzle of garlic butter (trust me)

This recipe is flexible - use what you love.

Final Thoughts

This lobster salad is one of those recipes that feels like a treat, but still fits into real life. It’s relaxed, comforting, and full of flavor without being over-the-top.

It’s the kind of meal you make when you want to slow down, enjoy what’s on your plate, and maybe pour yourself a glass of something cold while you do it.

If you make this, I’d love to know and if you add your own twist, even better.

Looking for more salad recipes? Try my popular recipes below:

• Italian Chopped Salad

• Roasted Balsamic Beet & Lentil Salad

• Sweet Potato Kale Salad with Avocado, Roasted Chickpeas and Feta

• Roasted Acorn Squash & Fennel Salad

• Kale Salad with Asparagus and Avocado

• Winter Kale Salad with Figs and Walnuts
  

Yield: 4 servings

Print

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Lobster Salad

Prep time: 15 MinCook time: 15 MinAssemble Time: 5 MinTotal time: 35 Min

This lobster salad is one of those recipes that looks impressive (like “wow you made THAT?”), but secretly it’s incredibly simple. No complicated sauces, no fussy steps - just good ingredients layered together in a way that makes every bite exciting.

Cook modePrevent screen from turning off

Ingredients

For the Salad

• 2 cups cooked lobster meat, roughly chopped
• 6 slices bacon, cooked until crispy and chopped
• 4 large eggs
• 1 large head romaine lettuce, chopped
• 1 cup corn kernels (fresh, frozen & thawed, or canned)
• 1 avocado, sliced or shaved
• 1 cup cherry tomatoes, halved
• 2–3 stalks celery, shaved thin (a vegetable peeler works great)
• Fresh chives, finely chopped

For the Simple Dressing

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly cracked black pepper, to taste

Instructions

1. Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and let cool, then chop into bite-sized pieces.
2. (Pro tip: Don’t toss the bacon fat right away - you can drizzle just a tiny bit over the corn for extra flavor.)
3. Bring a pot of water to a rolling boil. Gently lower in the eggs and cook for 6½–7 minutes.
4. Immediately transfer to an ice bath and let cool completely. Peel and slice in half.
5. Chop the romaine into bite-sized pieces
6. Halve the cherry tomatoes
7. Shave the celery into thin ribbons
8. Slice or shave the avocado just before assembling
9. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust as needed - it should be light, fresh, and slightly tangy.
10. In a large serving bowl, layer: Romaine lettuce, Corn, Cherry tomatoes, Celery and Bacon. Top with lobster meat, avocado, and egg halves. Drizzle lightly with dressing and finish with chopped chives, salt, and pepper.

Notes

Here are a few easy swaps if you want to change things up:

• Add grilled corn for extra smokiness
• Swap bacon for pancetta or prosciutto
• Add a sprinkle of parmesan or shaved pecorino
• Finish with a drizzle of garlic butter (trust me)

This recipe is flexible - use what you love.

Nutrition Facts

Carbs

18 g

Cholesterol

358 mg

Fiber

8 g

Fat

38 g

Net carbs

10 g

Sat. Fat

9 g

Sodium

908 mg

Sugar

5 g

Protein

34 g

Calories

537

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.