Imagine a dish that captures the essence of summer's coastal elegance, where succulent lobster meat meets a tantalizing Old Bay buttermilk dressing, crowned with crispy brioche croutons. This isn't just a salad; it's a culinary journey that transforms a simple seafood dish into a restaurant-worthy masterpiece that will leave your guests speechless and craving more. Whether you're hosting an elegant summer dinner or treating yourself to a luxurious lunch, this Lobster Salad promises to elevate your dining experience from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Lobster meat, cooked and chopped
- Old Bay seasoning
- Buttermilk
- Mayonnaise
- Celery, diced
- Red onion, diced
- Fresh herbs (parsley, chives)
- Brioche bread, cubed
- Olive oil
- Salt and pepper to taste
Instructions
- Prepare the lobster meat by ensuring it's fully cooked, cooled, and chopped into bite-sized pieces. If using fresh lobster, steam or boil until meat is opaque and tender, then chill.
- For the Old Bay buttermilk dressing, whisk together buttermilk, mayonnaise, 1 teaspoon Old Bay seasoning, finely chopped fresh herbs, salt, and black pepper in a medium bowl until smooth and well combined.
- Dice celery and red onion into small, uniform pieces, ensuring they are approximately 1/4 inch in size for consistent texture.
- Preheat oven to 375°F (190°C). Cut brioche bread into 1/2-inch cubes, toss with olive oil, a pinch of Old Bay seasoning, and spread on a baking sheet.
- Toast brioche cubes in the preheated oven for 8-10 minutes, stirring once halfway through, until golden brown and crispy. Remove and let cool completely.
- In a large mixing bowl, gently combine chopped lobster meat, diced celery, red onion, and half of the fresh herbs.
- Pour the prepared Old Bay buttermilk dressing over the lobster mixture, folding carefully to coat evenly without breaking the delicate lobster meat.
- Refrigerate the salad for 10-15 minutes to allow flavors to meld and chill.
- Before serving, fold in toasted brioche croutons and garnish with remaining fresh herbs. Adjust seasoning with additional salt, pepper, or Old Bay to taste.
- Serve chilled in individual bowls or on a platter, ensuring an even distribution of lobster, vegetables, and croutons.
Tips
- Choose fresh, high-quality lobster meat for the best flavor and texture. If possible, use freshly cooked lobster rather than pre-packaged.
- When chopping lobster, be gentle to maintain large, tender chunks that showcase the meat's delicate nature.
- Toast brioche croutons just before serving to maintain their crispiness and prevent sogginess.
- Allow the salad to chill for at least 10-15 minutes before serving to let the flavors meld together beautifully.
- For a lighter version, you can substitute Greek yogurt for some of the mayonnaise in the dressing.
- Always taste and adjust seasoning just before serving - a little extra Old Bay can make all the difference!
- If preparing ahead, keep croutons separate and add just before serving to maintain their crunch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
