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Lobster salad on a platter with green goddess dressing

Lobster Salad with Green Goddess Dressing

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Servings 2


  • 3/4 teaspoon anchovy paste
  • 1 garlic clove chopped
  • 1/2 cup buttermilk substitute 1/2 cup sour cream for thicker dressing
  • 1/2 cup mayonnaise
  • 1/4 cup fresh tarragon leaves
  • 1/2 cup fresh Italian parsley
  • 3 tablespoons fresh chopped chives
  • 2 tablespoons fresh lemon juice
  • Salt
  • Fresh ground pepper

  • 2 fresh or frozen lobster tails 5-8 ounces each, thawed
  • 1/2 of a .5-pound English cucumber sliced 1/8 inch thick
  • 1/4 cup carrots sliced 1/8 inch thick
  • 1/4 cup sweet onion slivered
  • 1/2 cup radishes sliced 1/8 inch thick
  • 3/4 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 1/2-inch chunks.
  • Then layer the salad ingredients on a chilled plate, drizzle with the green goddess dressing, garnish with parsley, and serve.


The green goddess dressing recipe makes about 2 cups of dressing. That is more than you will need for this recipe. Use it for other salads, or for other purposes, such as sandwich dressings, etc.