Lobster Salad

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10 min


4 servings


  • 1/3 cup mayonnaise
  • 1 lemon
  • 2 tsp grainy Dijon mustard
  • 1 pinch salt and pepper
  • 250 g cooked lobster meat
  • 2 garlic cloves , minced
  • 1 shallot , finely chopped
  • 2 tbsp finely chopped parsley
  • 1 tbsp chopped capers
  • slices of toasted baguette , optional


  • In a large bowl, stir mayonnaise with 2 tsp (10 mL) lemon juice, Dijon, salt and pepper. Coarsely chop lobster and add to bowl with garlic, shallot, parsley and capers. Stir until mixed. If making ahead, cover and refrigerate up to 1 day.
  • Spoon lobster salad over slices of toasted baguette or tuck into a soft white bun. Also delicious served over a bed of greens.

Nutrition (per serving)

  • Calories
  • 195,
  • Protein
  • 12.2 g,
  • Carbohydrates
  • 2.9 g,
  • Fat
  • 14.8 g,
  • Sodium
  • 418 mg.

Prince Edward Island lobster is a luxurious treat. Down east, we can never eat too many lobster rolls (a generous serving of creamy lobster salad tucked into a soft white roll). Here’s how the Inn at St. Peters’ glams up this Maritime classic – great for a by-the-sea lunch or as an elegant appetizer when served on baguette toasts.