Lemon Herb Lobster Salad, Avocado, Red Pepper Mayo

There is no one other ingredient that is more synonymous with summer and New England than Lobster. Whenever I catch myself dreaming of summer, a lobster roll always makes an appearance in that fantasy. As the weather has been increasingly getting warmer the thought of this dish has been on my mind more and more. I wanted to make a light, fresh recipe highlighting the lobster itself.

On top of this being one of the most delicious seafood salads I’ve ever made it has got to be one of the most visually appealing too! This is the perfect dish to make when you really want to impress both in looks and flavor. It’s also easy enough to throw together without it taking up all of your time. I chose to serve this dish as an appetizer but it can absolutely be eaten as a main too, I would suggest serving it with a toasted piece of bread.

This dish is light and healthy but full of flavor!

Lemon Herb Lobster Salad, Avocado, Red Pepper Mayo

Serves 2


Lobster Salad:

  • 1 lb. Lobster (I used lobster tails)
  • 1 Tbsp Mayo
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Chopped Chives
  • 2 Tsp Chopped Fresh Tarragon
  • ¼ Tsp Salt
  • Pinch of Pepper

Avocado Layer:

  • 1 Avocado
  • 1 Tbsp Lemon Juice
  • Salt and Pepper to taste

Red Pepper Mayo:

  • 3 Tbsp Mayo
  • 1 Tbsp Roasted Red Pepper
  • 1 Tsp Lemon Juice
  • Salt and Pepper to taste


  1. Start by boiling heavily salted water in a medium sauce pot. Add the lobster tails to the boiling water and cook for 5-8 minutes. Once the lobster tails are cooked remove them from the boiling water and add them to a medium-size mixing bowl with cold water and ice to stop the cooking process.
  2. Next, remove the lobster meat from the shells and dice it up.
  3. In a medium-size mixing bowl add the mayo, lemon juice, chives, tarragon, salt and pepper. Mix everything until combined, then add the diced lobster and mix again.
  4. Set the lobster salad in the fridge for 30 min to chill.
  5. While the lobster salad is chilling in the fridge make the red pepper mayo by adding the mayo, roasted red pepper, lemon juice, salt and pepper to a food processor. Blend until smooth and creamy.
  6. Next, mash the avocado with lemon juice and salt and pepper.
  7. To assemble, put down half of the avocado and layer on half of the lobster salad on top. Place desired amount of red pepper mayo around the salad. Repeat the process to make 2 servings. 

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