Lobster Roll Salad with creamy buttermilk dressing has all of those lobster roll flavors you love in a delicious and crisp salad. This simple salad recipe is the perfect way to enjoy cooked lobster and is ready in minutes!
If you love the classic flavors of lobster rolls, then you need to try this tasty lobster roll salad! Made with cooked lobster, romaine lettuce, and a creamy buttermilk dressing, it’s sure to be your new favorite salad recipe.
For more delicious summertime salads, check out this Italian Tuna Pasta Salad or Spinach Pasta Salad. Or, give this Italian Chopped Salad a try! For a hearty pasta salad, give this Kale Caesar Pasta salad!
What is a Lobster Roll?
A lobster roll is a classic New England sandwich featuring tender chunks of lobster meat served in a buttered, toasted split-top bun.
The lobster is dressed in a mayonnaise-based mixture with celery, lemon juice, and chives. The combination of sweet, succulent lobster and a warm, buttery bun makes it an iconic American seafood favorite.
Lobster Roll Salad
Lobster roll salad is a fresh, deconstructed take on the classic lobster roll, served with the bread as croutons. It’s a fun and unexpected twist to a classic lobster salad roll.
This salad uses tender chunks of lobster meat tossed in a light dressing, made with mayonnaise, buttermilk and lemon along with fresh chives and seasonings.
Lobster Roll Salad is served over crisp romaine lettuce and includes chunks of avocado, cucumbers, and celery for added texture and flavor. You can add other veggies as well.
It’s a refreshing, low-carb alternative to the traditional lobster roll, perfect for summer meals. I love to serve this whenever I have extra lobster meat. Plus, with this recipe, a little lobster goes a long way.
So, if you are looking for a fun take on traditional lobster rolls, give this Lobster Roll Salad a try. You’re going to love it!
Ingredients
- Bread: a typical lobster roll is served on a soft brioche bread bun or on hot dog buns. You can use whatever bread you like but I recommend using cubed brioche rolls if you can find them.
- Butter: a bit of unsalted melted butter is perfect to toss the toasted bread cubes in. This makes a delicious and buttery crouton that’s perfect for topping the salad.
- Buttermilk: low fat buttermilk adds a tangy flavor to the dressing.
- Mayonnaise: use regular or low fat mayo.
- Lemon: lemon juice adds a great acidity to the dressing. Also, you’ll need sliced lemons for serving.
- Chives: fresh cut chives are essential to lobster roll salad. Thinly sliced green onions can be used if needed. Fresh tarragon would also be delicious in here.
- Seasonings: kosher salt and black pepper. You can also use a bit of Old Bay Seasoning if you’d like.
- Lettuce: Romaine lettuce is the best for this recipe.
- Celery: celery adds a delicious crunch and texture.
- Cucumber: peeled and diced cucumber help amp up the texture of the salad. Feel free to omit if you don’t have any.
- Avocado: I love the creaminess of the avocado in this salad.
- Lobster: you will need a little less than a pound of lobster meat. You can make your own with live lobsters (not my favorite) or buy the tail meat or fresh lobster meat from the store. No lobster? You can make this salad with cooked diced shrimp or even crab meat instead.
How to Cook Uncooked Lobster
To boil raw lobsters, bring a large pot of salted water to a rolling boil, using about 2 tablespoons of salt per gallon of water. Submerge the lobsters completely and boil for 10–12 minutes for a 1-pound lobster, adding 2–3 minutes per additional pound until the shells turn bright red.
Once cooked, transfer them to an ice bath or let them rest for a few minutes before cracking and removing the meat from the shells.
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How to Make Lobster Roll Salad
Lobster Roll Salad is a great recipe to make for any lobster lover in your life. It’s delicious to have on hand for the summer months or during lobster season.
Step 1: Make Brioche Croutons
Preheat oven to 300 degrees and line a baking sheet with parchment paper. Place brioche bread cubes on prepared pan and bake until lightly golden in color; about 10 minutes.
Transfer the toasted bread cubes to a large bowl and drizzle with melted butter; set aside.
Step 2: Make the Buttermilk Dressing
In a medium bowl or large mason jar, whisk together the buttermilk, mayonnaise, lemon juice, chives, salt and pepper, until well combined; set aside.
Step 3: Prepare Lobster Roll Salad
In a large salad bowl combine the sliced romaine, celery, cucumber, avocado, and diced cooked lobster. Drizzle the dressing over top and toss gently to combine.
Divide the salad among 4 serving bowls and top with toasted brioche cubes. Serve with lemon wedges on the side.
Recipe Tips
- I like to use soft bread rolls in this recipe to mimic the flavors and texture of classic Maine lobster rolls. Use brioche bread rolls if you can find them.
- If you can’t find lobster, use you can substitute cooked diced shrimp or lump crab meat.
- This salad doesn’t make for great leftovers and is best eaten immediately after making.
More Salad Recipes…
Lobster Roll Salad
Ingredients
- 4 slices brioche bread (cut into cubes)
- 2 tablespoons butter, melted
- ½ cup buttermilk
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons diced chives
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 hearts romaine lettuce, sliced
- 2 stalks celery, thinly sliced
- 1 english cucumber, peeled diced
- 1 avocado, peeled and diced
- 8 ounces cooked lobster meat, coarsely chopped
- lemon wedges for serving
Instructions
- Preheat oven to 300 degrees. Place brioche bread cubes on baking sheet and bake until lightly golden in color; about 10 minutes. Transfer to a large bowl and drizzle with melted butter; set aside.
- In a medium bowl or large mason jar, whisk together the buttermilk, mayonnaise, lemon juice, chives, salt and pepper, until well combined; set aside.
- In a large salad bowl combine the sliced romaine, celery, cucumber, avocado, and diced cooked lobster. Drizzle the dressing over top and toss gently to combine.
- Divide the salad among 4 serving bowls and top with toasted brioche cubes. Serve with lemon wedges on the side.
Notes
- I like to use soft bread rolls in this recipe to mimic the flavors and texture of classic Maine lobster rolls. Use brioche bread rolls if you can find them.
- If you can’t find lobster, use you can substitute cooked diced shrimp or lump crab meat.
- This salad doesn’t make for great leftovers and is best eaten immediately after making.
