This super fresh, crunchy and creamy, sweet and savory lobster salad is the best way to beat the summer heat. It is so light and refreshing, and so full of flavor! Served with an herby green goddess dressing, it’s not only good for the taste buds, but it’s a healthy, low-carb, lower-calorie meal as well.
Steve and I traveled to Iowa and Missouri this last weekend for a quick trip. And as often happens with quick trips, there is usually a lack of the time and opportunity to eat light and healthy meals. You grab what you can, when you can. And food that is fast, unfortunately, is not always the healthiest of choices. Although that kind of food can be pretty tasty too. But after three days of feeling weighed down and guilty, I knew that I had to go the opposite way with today’s recipe.
Monday’s are the days Steve usually offices out of the home for work. Today, however, he announced that he would be gone in the morning, returning after lunch. “Oh, that’s too bad,” I told him. “Today’s Mutt & Chops recipe is lobster salad with green goddess dressing, and I planned to prepare a two-portion meal.” “Wellllll…”, he answered. “Let me see if I can switch my morning and afternoon around.”
I’m assuming he was successful, because Steve was home for lunch, and we shared this salad, which we both LOVED!
let’s make the lobster salad with green goddess dressing
Start with the green goddess dressing because it has to chill.
Many green goddess recipes call for avocado, which the original recipe did not include. I like avocado, but not so much in this beautiful dressing. I want to taste the herbs, and avocado brings a pretty pronounced flavor profile. If you want the thick creaminess that the avocado would bring, without actually using it, you can substitute sour cream for the buttermilk.
Pour all the dressing ingredients, along with a pinch of salt and some freshly ground pepper, into the bowl of your food processor.
Process until smooth, and until the herb flecks are very small. You may have to scrape the sides with a spatula during processing.
Taste for seasoning and adjust, if necessary.
When done, transfer to a sealed container in the refrigerator.
I make my lobster salad without any leafy ingredients. You guys know that I love my leafy greens. But for this lobster salad, I want to be able to stab my bites.
I sliver the sweet onions so that they add just a hint of zing. The carrots, radishes and cucumbers are sliced about 1/8-inch thick. I use a mandoline slicer for that because mandoline slicers get everything so even.
As for the lobster tails, I like to steam them. They are raw in this picture. I simply boiled about 1 1/2 inches of water in a sauce pan with a steamer insert. When the water was boiling, I placed the lobster tails in the steamer insert and covered them with a lid. I steamed them for 8 minutes, and they came out perfectly sweet and tender.
The lobster tails need to cool before being added to the salad. Once cooled, I pulled the meat out of the shells. Then, with a very sharp knife, I sliced the tails on a diagonal for slices about 1/2-inch thick.
Then I arranged the salad ingredients on a serving platter and drizzled everything with the green goddess dressing.
I like to layer the ingredients so that they are more evenly distributed, and so that there is a bit of aesthetic purpose to the presentation. If you don’t care, it don’t matter. 🙂
I garnished with some parsley and we were ready for lunch!
This was my plate, and it was AMAZING!
The crunchiness of the cucumber, carrots, and radishes. The juicy grape tomatoes. The sweet zing of the slivered sweet onions. And oh, the luscious and creamy punch of the herby green goddess dressing. Add that briny sweetness of the tender lobster meat and you have something truly delicious.
Perfect for a girls’ lunch, or for an empty-nester light evening meal.
I lie. It’s pretty much perfect for any occasion.
- FOR THE GREEN GODDESS DRESSING
- ¾ teaspoon anchovy paste
- 1 garlic clove, chopped
- ½ cup buttermilk (substitute ½ cup sour cream for thicker dressing)
- ½ cup mayonnaise
- ¼ cup fresh tarragon leaves
- ½ cup fresh Italian parsley
- 3 tablespoons fresh chopped chives
- 2 tablespoons fresh lemon juice
- Fresh ground pepper
- FOR THE SALAD
- 2 fresh or frozen lobster tails, 5-8 ounces each, thawed
- ½ of a .5-pound English cucumber, sliced ⅛ inch thick
- ¼ cup carrots, sliced ⅛ inch thick
- ¼ cup sweet onion, slivered
- ½ cup radishes, sliced ⅛ inch thick
- ¾ cup grape tomatoes, sliced in half the long way
- Place all the dressing ingredients in a food processor, along with some fresh ground pepper and a pinch of salt.
- Process until smooth, and until the herb pieces are very small.
- Use a rubber spatula to clean the sides during processing, if necessary.
- Taste and adjust for seasoning.
- Place in a sealed container in the refrigerator to chill.
- Steam the lobster tails for about 8 minutes, then allow to cool.
- While the lobster tails are cooling, slice the salad ingredients.
- Once cooled, remove the lobster tails from the shells and slice them in a diagonal, to create ½-inch chunks.
- Then layer the salad ingredients on a chilled plate, drizzle with the green goddess dressing, garnish with parsley, and serve.