Lobster Salad with Lime Dressing

A ready-cooked lobster makes a luxurious salad for 2 people to share. Prepare it for a special dinner or picnic and pair with fresh, country-style bread.

Lobster Salad with Lime DressingDiabetes Cookbook

[quicklook-recipe prep_time=”60 min” cook_time=”” serves=”2″ details=”” ]

A ready-cooked lobster makes a luxurious salad for 2 people to share. The firm, sweet flavored lobster meat is here served on a bed of peppery salad leaves, shredded snap peas, grapes and tiny new potatoes cooked in their skins, all tossed with a dressing spiked with lime zest. Serve with country-style bread.

[ingredients-list title=”Ingredients” serving_size=””]

  • 8 1?2 oz baby red-skinned new potatoes, scrubbed
  • 2 tbsp reduced-fat mayonnaise
  • 2 tbsp 0% Greek-style yogurt
  • finely grated zest of 1?2 lime
  • 1 cooked lobster, about  1 lb, 2 oz
  • 2 small shallots, thinly sliced


  • 3 oz snap peas, shredded
  • 3 oz seedless red grapes
  • 3 oz seedless green grapes
  • 1 oz watercress
  • 2 oz arugula
  • salt and pepper

[step-list-wrapper title=”How to make it” time=”60 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Put the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]While the potatoes are cooling, mix together the mayonnaise, yogurt and lime zest, and season with salt and pepper to taste. Set aside.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthways, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Toss the potatoes with the shallots, snap peas, grapes, watercress and lime dressing. Arrange the arugula on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest