Classic Lobster Salad

Recipe posted in: Lunch/Dinner
South Beach Lobster Salad

Once you try this Classic Lobster Salad recipe, you’ll wonder why you’ve stuck with chicken and tuna your whole life! This delicious, creamy lobster is a great filler for lettuce wraps or stuffed inside a zucchini boat.

Lobster salad rolls make for an impressive summertime meal. But the truth is, you don’t really need the high-carb hot dog buns or melted butter. Lightly dressed with mayonnaise and finished off with a big squeeze of lemon juice, the best lobster salad recipe tastes incredible all on its own.

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 1.5 Protein
  • 1 Extras


  • 4 frozen lobster tails, defrosted (about 1 1/2 pounds)
  • 1 celery stalk, diced
  • 1 Tbsp. onion, diced
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • ½ tsp. sea salt
  • ½ tsp. black pepper


  1. Fill a large saucepan with enough water to come ½-inch up the side of the pan. Cover with a lid and bring to a simmer.
  2. Add lobster tails to the pan, return to a simmer and partially cover. Cook until lobster is opaque throughout, about 8 minutes.
  3. Remove lobster from the pan and allow them to cool. Once cool enough to handle, remove the shells and chop the meat into large chunks.
  4. In a large bowl, combine lobster, celery, onion, mayonnaise and lemon juice. Season with salt and pepper to taste.