Reviewed: May 16, 2012

Creamy, and simple. I thingy sliced cucumbers to add some crunch. Also, some lemon pepper sprinkled on top enhanced the flavor.

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mommypie

Reviewed: May 5, 2012

I'm a lobsteraholic, whenever the tails go on sale, I stock up. I had four tails and instead of serving them alongside steaks, I decided to try them this way. Very blah, they just tasted like cold lobster with butter and mayo, great if you really like mayo, I guess. I really had to spice these up, I added a little chopped celery, some green onion, a dash of lemon juice and worcestershire, salt, paprika, thyme, cayenne and fresh tarragon. A tiny spritze of lousiana hot sauce, mix and let sit for a few more minutes, I served them with slices of avocado on a toasty bun, delectable, but not the same recipe at all.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Mar. 22, 2012

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!

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cookin'mama

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 4, 2012

I don't know why I didn't rate this last September when I first made it to serve at a Cousins Brunch I hosted for my mom. Just couldn't stomach the price of lobster, so used crab. Added a pinch of Old Bay, finely minced celery and a squeeze of lemon. Amazing, just amazing! Am going to make it tonight to serve for Superbowl tomorrow, but with shrimp, the recipe really adapts well to any shellfish. I can't wait to try this with lobster, I'm sure it will be over the top! Thank you for sharing, it's a big hit at my house with family and friends!

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Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

Reviewed: Jan. 29, 2012

Amazing and decadent. What a treat!

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Crunchy Carrot

Cooking Level: Expert

Reviewed: Sep. 21, 2011

Eh, it was a bit bland. I tried a few different spices (garlic, onion powder, etc) before I added some Tony's Creole seasoning. That was the PERFECT addition.

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shannamarie

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Columbus, Georgia, USA

Reviewed: Sep. 11, 2011

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.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Sep. 8, 2011

Hit the spot! I had wanted to do something with some lobster I had bought and this went perfectly with my salad I made. Thanks!

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Aug. 20, 2011

Treated us to fresh, frozen warm water lobster tails for the cooked lobster meat. Rich with butter, but not greasy! Creamy and delicious. Probably would have preferred this as a lobster roll intstead of the romaine with lemon vinaigrette we served it on (healthier option) but this was such a treat we didn't feel deprived. Other than adding some sliced celery for a contrast in texture, I followed the recipe just as written.

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Spunky Buddy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 19, 2011

Thank you, Dennie for sharing this wonderful recipe! I'm in the Midwest so we don't get a whole lot of premium seafood, so I used what I could get my hands on - frozen lobster. I followed the recipe exactly, and it was just amazing! I won't make lobster salad any other way - except maybe use fresh lobster meat :)

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