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Lobster Salad with Lemon-Basil Mayonnaise and Fresh Tomatoes

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Lobster Salad with Lemon-Basil Mayonnaise and Fresh Tomatoes

Lobster Salad with Lemon-Basil Mayonnaise and Fresh Tomatoes
Ellen Silverman
Provided by:
total prep
This salad is a celebration of summer and over-the-top delicious. Bookended by fresh corn on the cob, drizzled with olive oil and sprinkled with sea salt and coarsely crushed pepper, and a warm plum cobbler topped with cinnamon ice cream, it’s also the centerpiece of one of my favorite seasonal meals. Be sure to use tomatoes at their juicy sweet peak. The lobsters can be cooked, shelled, and if you like, prepared as a salad one day ahead then covered and chilled.

Recipe courtesy of Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Published by Kyle Books, 2012.


  • 2 lemons
  • 1/4 cup plus 1 tablespoon finely chopped red onion
  • Fine sea salt
  • Four 1 1/2 pound live lobsters
  • 1/3 cup mayonnaise
  • 2 tablespoons thinly sliced basil leaves, plus 1/2 cup loosely packed basil leaves, large leaves torn
  • Freshly ground black pepper
  • 1 1/2 pounds cherry and/or small heirloom tomatoes, cored and cut into 1/2 inch pieces
  • 1 1/2 tablespoons very good extra-virgin olive oil, plus more for drizzling
  • Flaky coarse sea salt


  • Bring a large 8-quart stockpot of salted water to a boil.
  • Meanwhile, finely grate the zest of the lemons into a large bowl. Squeeze enough juice to make 4 tablespoons and add the juice to the bowl. Add the onion and 1/2 teaspoon fine sea salt and stir together; let stand at room temperature.
  • Plunge 2 lobsters headfirst into the boiling water. Loosely cover the pot and cook the lobsters for 9 minutes from the time they enter the water, then using tongs, transfer to the sink to cool. Return the water to a boil and cook the remaining 2 lobsters in the same manner.
  • When the lobsters are cool, remove the meat from the claws, joints and tails. Discard the tomalley (the soft green paste found in the body cavity), any roe and shells (or save for another use). Cut the meat into 1/2 inch pieces.
  • Add the mayonnaise, sliced basil leaves and ¼ teaspoon black pepper to the onion mixture and whisk together to combine. Add the lobster meat and gently stir together the salad. In a large bowl, gently toss the tomatoes, torn basil leaves, oil, crushed pinches of flaky coarse sea salt and pepper to taste.
  • Mound the tomato salad in the center of 4 serving plates. Top with the lobster salad, then drizzle any leftover juices from both bowls over the top. Drizzle with oil and sprinkle with an extra pinch of crushed flaky coarse sea salt.

  • Best Kitchen Scissors: For as long as I can remember, I’ve had the same red-handled and razor-sharp Joyce Chen kitchen scissors, which are excellent for countless food-prep chores, including snipping through tough lobster bodies and knuckles to remove whole chunks of meat.