LOBSTER SALAD

After a trip to Halifax and the south shore I became obsessed with lobster. And if you want fresh lobster but don’t want to cook it yourself, places like Mike’s at St. Lawrence Market or Avenue Seafood or even some supermarkets in Toronto will cook it for you and even remove the meat. Coast fisherman. Eat this as a main course lunch salad (it looks fantastic on a leaf of dark green kale) or on grilled bread for bruschetta or make lobster rolls.

After a trip to Halifax and the south shore I became obsessed with lobster. And if you want fresh lobster but don’t want to cook it yourself, places like Mike’s at St. Lawrence Market or Avenue Seafood or even some supermarkets in Toronto will cook it for you and even remove the meat. Coast fisherman. Eat this as a main course lunch salad (it looks fantastic on a leaf of dark green kale) or on grilled bread for bruschetta or make lobster rolls.

Makes approximately 5 cups

Ingredients

  • 2 cooked lobsters, meat removed from shells and chopped
  • 2 ribs celery, chopped
  • 2 tbsp (25mL) chopped fresh chives or green onions
  • 1 ear corn, grilled, corn removed from cob
  • 1 tbsp (15mL) chopped fresh tarragon
  • kosher salt and pepper to taste
  • 1/2 cup (125mL) mayonnaise or more to taste
  • 1 tbsp (25mL) lemon juice

Method

  1. Dice lobster and combine with celery, chives, corn and tarragon. Add mayonnaise and season with salt, pepper and lemon juice to taste.

LOBSTER SALAD

Find more of Bonnie's delicious recipes in her cookbooks: