Cozy Claws: Amazing Lobster Salad!

by Leslie Patson | 5th July 2008

I had really been crazing lobster recently and decided to do an Eastern Seaboard style dinner inspired by something I saw in an issue of Martha Stewart’s Living Magazine. As lobster is a tad expensive and one of four of us was a vegetarian I decided to make the lobster a side dish and looked for a recipe for Lobster Salad. I found this on Epicurious.com and it is really delicious! I credit the lemon zest, really light and really refreshing! I served mine on Endive leaves.

1/4 cup mayonnaise
1/4 cup finely chopped celery
1 teaspoon fresh lemon juice
1/2 grated lemon zest
3 tablespoons chopped fresh chives
1 11-12 oz frozen lobster tail thawed

Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain, cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.
I served this on endive leaves as a side dish.