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Lobster Salad with Summer Fruit

  • Total Time: 30 minutes
  • Yield: 4 servings 1x



Poached lobster ingredients

  • 1 to 2 cups white wine
  • 1 lemon, halved and juiced
  • 2 cloves garlic, sliced
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 lobster tails, fresh (or thawed if frozen)

 Dressing ingredients

  • 4 tablespoons white or champagne vinegar
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper

 Salad ingredients

  • 1 head soft lettuce, such as butter lettuce, Bibb lettuce or Boston lettuce
  • ½ medium red onion, thinly sliced
  • 3 peaches or nectarines, thinly sliced
  • 1 cup fresh raspberries
  • 1 large avocado, sliced
  • ¼ cup fresh mint leaves, gently sliced
  • ¼ cup fresh basil, gently sliced


  1. Fill a large pot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, garlic, salt and pepper. Boil for 10 minutes.
  2. Add lobster tails, reduce heat to simmer, cover and cook for 8 to 10 minutes. Fill a large bowl with ice and water. Remover lobster tails from pot using tongs; then dunk into the ice-water bath to cool quickly. Once lobster is cool, remove the meat from the tails and chop.
  3. While lobster is cooking, make dressing and salad. In a large jar, combine vinegar, oil, juice of half of lemon, mustard, honey, salt and pepper; shake vigorously to combine.
  4. Arrange lettuce leaves on a large platter. Top with red onion, peaches, raspberries and avocado. Top with lobster, drizzle with dressing and garnish with mint and basil on top.


Recommended equipment; Large pot, large platter, jar, tongs, large bowl, cutting board, knife

  • Author: Dish on Fish
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Lobster