Lobster & Corn Salad
Ingredients:
1 lb cooked lobster meat, chopped
1 cup corn kernels (fresh, canned, or thawed frozen)
1/2 cup celery, diced
1/4 cup red onion, finely diced
1/4 cup mayonnaise
2 tbsp plain Greek yogurt
1 tbsp fresh lemon juice
1 tsp Old Bay seasoning
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: 2 tbsp chopped fresh chives or parsley for garnish
Instructions
If using fresh corn, cook it in boiling water for 3–5 minutes, then cool. If using canned or frozen corn, drain or thaw well.
In a large bowl, combine the chopped lobster, corn, celery, and red onion.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Old Bay seasoning, salt, and black pepper until smooth.
Pour the dressing over the lobster mixture and gently fold everything together until evenly coated. Be careful not to break up the lobster too much.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Garnish with fresh chives or parsley, if desired, and serve chilled.
Serving Suggestions
Serve on butter lettuce leaves for a light meal.
Spoon into toasted rolls for delicious lobster salad sandwiches.
Enjoy with crackers, croissants, or over mixed greens.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4
