I had some left over Lobster from last night's dinner and made this at work!!! I used Scallions instead of onions, didn't have celery, it was still delicious, I used less Mayo and added hot sauce to the Mayo before mixing it and it was perfect, crusty bread and Yum. Wish could have had the Chardonnay suggested!

I subed scallion for the onion and added both red and yellow bell peppers. This made a delicious salad. That said, about half way through making the salad I decided to serve it on rolls. So I added fresh basil and parsley, a little lemon juice and a (big) splash of hot sauce. Not a true lobster roll but still good. I rated the salad 5 stars as it was delicious before my additions.

Four stars rather than five for the simple reason that since lobster is a delicate, sumptuous (and expensive!) meat, I can't see adding strong white onion to it. I left it out, but chose to add some chopped green onion instead - just enough for a hint of its flavor and color contribution. Otherwise, this is an excellent salad, simple with just a few ingredients and unadulterated with distracting seasonings. The yellow pepper and celery are mild flavors, so they add color and texture without being imposing. Because I used lobster tails I did not shred the meat as directed, preferring to leave the lobster in nice, meaty chunks. That too, contributed great color and made the salad especially pretty. I served this on a bed of mixed lettuces alongside a scoop each of egg salad and cottage cheese, and a few sliced tomatoes. That and a bowl of creamy tomato basil soup made for the perfect, decadent, light summer meal.

I love lobster salad and this is delicious. The only thing I did differently was omit the onions because my daughter doesn't like them. Yummy-thankyou!

I would use tabasco sauce instead of the pepper otherwise it's a great recipe

I have been looking for a simple but delisious receipe forever just loved it