Reviewed: Nov. 13, 2009

THIS RECIPE IS GOOD. I DID MAKE SOME CHANGES THOUGH USED CRAB MEAT INSTEAD OF LOBSTER AS IT WAS ALL I HAD AND USED MIRCLE WHIP INSTEAD OF MAYO. IT WAS A BIT BLAND SO I ADDED A TINY DASH OF OLD BAY AND SALT MUCH BETTER. WILL MAKE AGAIN IF I HAVE LEFTOVER SEAFOOD.

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LISA1020

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Reviewed: Jul. 17, 2009

wow! delicious! it's even great (and a wonderful, cheaper alternative) if made using cooked shrimp.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 10, 2009

coming from Quincy ma. ,lobster salad w mayo to working in new haven ct. hot lobster rolls made with melted butter this seems the best of both worlds yes it is expensive that is why d.h had a steak. i will save up and have again Florida does not have a lot of maine lobster places i really loved it. thanks

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supernan

Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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Reviewed: Jul. 1, 2009

I don't know how I could have messed up such an easy recipe, but in the end I wasn't impressed. I used leftover lobster that was made fresh the day before. It was ok, not bad, but I don't think it was anywhere near how it's been rated.

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Jun. 24, 2009

Delicious and simple! I acquired a couple of Maine lobsters from a friend traveling down to visit. We had something else for dinner but I wanted to cook them the same night anyway, so decided a lobster salad for the next day was the way to go. This was excellent! I used white pepper and a small squeeze of lemon juice. Put it on a buttered toasted hot dog roll (only way to serve it here) and it was just wonderful. Thanks Dennie

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mandoopandoo

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Reviewed: Jun. 22, 2009

This was AWESOME!! I LOVED it! It was quick and easy. I didn't want lots of stuff in my salad, but just mayo would have been plain- this was not plain at all. I ate it with Club crackers-MMMMMM!

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ksathome

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Reviewed: May 21, 2009

So simple and quick. Per other people reviews I added some fresh lemon juice to the recipe. I decided to substitute Miracle Whip instead of mayo since it is sweeter and I thought it would lend itself to the natural sweetness of the lobster meat. I also added a little pinch of Old Bay seasoning in addition to the pepper. Im still in awe over how easy it was to make a really delicious meal (I ate the Lobster salad on a croissant with some lettuce).

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drella

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 4, 2009

My whole family advised me against adding butter. They felt it would be too greasy, not traditional enough (we are New Englanders)... but I stuck to the original recipe (except adding a bit of celery) and it was great. Thanks for the recipe.

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Jan. 11, 2009

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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 3, 2009

Oh my is this good! We had lobsters on sale for $4.99 a lb so we bought a tonof it. I made this for lunch one day and sered on toasted bread... DELISH!!!

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JILLOTT

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Reviewed: Dec. 22, 2008

Absolutely delicious. I made exactly as written and used for lobster rolls. I added fresh arugula to the rolls and a spritz of fresh lemon to mine. We loved this and will make often when we are ready to splurge on lobster.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Nov. 9, 2008

Excellent, thank you. What a great idea adding the butter, just had some fresh lobsters and stone crabs shipped in from Fla. and used this recipe for a bit of leftover lobster, thank you!!!

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PHILHERB

Cooking Level: Professional

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Reviewed: Oct. 19, 2008

WOW!!! This is now my favorite lobster salad recipe. I did add a little salt and a very tiny bit of minced celery, but that was it. The amount of butter and mayo (Best Foods REAL) is perfect...I wouldn't change these measurements.

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L. A. Flynn

Cooking Level: Intermediate

Home Town: Middletown, Rhode Island, USA

Living In: Llano, California, USA

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Reviewed: Oct. 17, 2008

Lobster Snobs Take Note!!! This is UN-BE-LIEV-ABLE!! I love my lobster straight (steamed maybe with melted butter) and rarely have "leftovers" -- but when I did my husband asked for a lobster roll. I decided to humor him and made this recipe. It is wonderful, I would not change 1 single thing about it. The butter gives it a very rich flavor and the mayo does not make it oily or spoil the taste in any way. I encourage you to try this recipe, and if you don't have a pound of lobster meat, adjust the recipe for what you do have -- you will thank Dennie! Thank you Dennie! :)

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J. Nightingale

Cooking Level: Intermediate

Living In: Boonton, New Jersey, USA

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Reviewed: Jul. 25, 2008

I thought this was just okay. The lobster salad lacked flavor; however, I used fresh packaged lobster meat, rather than fresh lobster. That might have made the difference.

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Fran

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2008

Devine!

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Bette Crocker

Cooking Level: Expert

Living In: Oakland, California, USA

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Reviewed: Feb. 10, 2008

My husband is a police officer and very often doesn't get to take time out to eat, I wanted to make him something really special so I made this recipe after finding 4 lobster tails marked down and my local grocery. IT WAS OUTSTANDING! I didn't change a thing I loaded the salad onto a nice crusty roll and added plenty of napkins. He LOVED it!!

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ItalianPoliceWifeTN

Cooking Level: Professional

Home Town: Buffalo, New York, USA

Living In: Newport, Tennessee, USA

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Reviewed: Feb. 3, 2008

Delicious and I will make this again soon! I made this for a ladies lunch date, and it was very yummy. I liked that there was not a lot of mayo in this recipe; mayo is usually too overpowering to great New England lobster…it just isn’t necessary. Adding the butter was perfect, and a gem of an idea! I did take the suggestion of another reviewer and add a pinch of dill. I also used black pepper, not white. Thanks for posting this recipe!!

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jessica8102

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

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Reviewed: May 25, 2007

Yummy Lobster Salad! I agreed with a couple other reviewers and used white pepper, a spritz of lemon juice and a bit of celery seed. So as not to take away from the fabulous lobster flavor, I served a tablespoon and a half in puff pastry tartlet shells that I had prebaked for 5 minutes at 350degrees. The tartlets are served at room temp, however the lobster salad is chilled overnight.

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MAGGIE MCGUIRE

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Reviewed: May 5, 2007

Fabulous! I added just a LITTLE diced celery, diced onion, chopped dill and lemon juice. Even BETTER the next day (much more flavor), so if you can make it a day ahead, do so!

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