Lemon-Infused Lobster Salad With Citrus Vinaigrette

Lemon-Infused Lobster Salad With Citrus Vinaigrette

Serving size: 2 people


  • 1-2 fresh lobsters (400g per person, see our portion guide here)
  • 2 lemons
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Mixed salad greens
  • Edible flowers (optional)
  • Trout roe (optional)



  1. Boil the lobsters in a large pot of salted water for about 10 minutes or until they turn bright red. Not sure how to cook it? We've got a video here. Remove the lobsters from the pot and let them cool.
  2. Once cooled, remove the meat from the lobsters and cut into bite-sized pieces.
  3. To prepare the vinaigrette, squeeze the juice from the lemons into a bowl. Add the olive oil, white wine vinegar, honey, salt, and pepper to the bowl and whisk until well combined.
  4. Toss the salad greens in the vinaigrette until well coated and plate. Top with the lobster and drizzle with vinaigrette. 
  5. Sprinkle edible flowers and if you feel extra fancy, top the lobster with a teaspoon of trout roe.
  6. Enjoy!


Pro Tip: For the best flavour, use fresh lobster and squeeze the lemon juice just before preparing the vinaigrette. Serve with a fresh tomato and avocado salad. The acidity of the tomato pairs well with the rich taste of the lobster and creamy flavours of the avocado, creating a balanced and satisfying meal.


Back to blog