Dennie's Fresh Lobster Salad

Without several liberal sprinkles of Old Bay seasoning and a bit of fresh squeezed lemon, this was just ok. For our tastes, the ratio of mayo and butter was way off. It did make a very pretty sandwich though. One good thing about this recipe is that it would be easy to customize for your family's taste.

I love the simple, unadorned flavor of lobster which is why I chose this recipe. The lobster flavor takes center stage which is just the way I like it. It’s quite simple, the only time needed is cooking the lobster and removing the meat from the shell.

Lobster and butter are a classic match-up…think salt and pepper and peanut butter and jelly. Visit us in New England and you will find that your lobster roll will consist of lobster with a little mayo and perhaps a little celery served on an exquisitely buttered grilled bun. Knowing that I have no idea why I was so reluctant to try this take on lobster salad. I was looking for an elegant but easy appetizer for an Academy Awards party and this salad tucked into wonton cups fit the bill. I made the salad as directed except that I couldn’t resist adding some finely chopped celery. For the wonton cups I tucked wonton wrappers into mini muffin cups, brushed them with olive oil and sprinkled them with a little Himalayan sea salt. I baked them at 350 degrees until browned and crisp, eight to ten minutes. I made the cups and the salad in advance and filled them right before the party, garnishing with some finely chopped seeded plum tomato. I have made a lot of lobster salad but I will never make it any other way from here on out. Worth the splurge!

This was incredible! I made this for lunch with some leftover lobster tails that my husband grilled for dinner the night before. I really didn't bat an eye when the recipe called for melted butter like some of the reviewer, saying it would be greasy. I mean, it just makes sense since lobster is at it's best with melted butter. I did add a little lemon juice just because I love lemon juice with my lobster. I topped this salad on a bed of fresh spinach and cherry tomatoes with a glass of white wine. A lunch fit for a queen.

This is probably the first recipe I've tried strictly because of the glowing reviews, because I have to admit that the idea of mixing up this salad with melted butter just seemed wrong to me. I had visions of the butter solidifying and giving the salad a greasy mouthfeel. NOT. This was just delicious--rich and creamy, and what I liked the best is that the mayonnaise doesn't overpower the salad as it can have a tendency to do in mayo-based salads. Other than adding some chopped celery for crunch, I didn't change a thing and it did not disappoint. I served this as a wrap, using large flour tortillas and shredded Romaine lettuce. My only complaint is when I tallied up just how much two lobster wraps set us back! This was definitely a decadent, luxurious and delicious treat!