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An overhead image of a lobster salad

Best Lobster Salad with Basil Kelp Vinaigrette

Lobster sauteed in butter served overtop baby mixed greens and snap peas drizzled with a zesty basil kelp vinaigrette. This lobster salad is fresh, crisp and packed with all the flavors of spring.
Total Time 15 mins
Course Salad
Cuisine American
Servings 4
Calories 398 kcal


For the vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 ounces basil leaves washed and dried well
  • 2 kelp cubes, thawed
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground black pepper

For the salad

  • 1 tablespoon salted butter
  • 1 lb cooked lobster meat thawed, if frozen
  • 6-8 ounces baby spring greens
  • 8 ounces snap peas washed and trimmed, sliced into thirds

For garnish and serving (optional)

  • Microgreens or pea shoots for garnish
  • Basil leaves for garnish
  • 1 Lemon cut into wedges
  • Toasted and buttered bread


To make the vinaigrette

  • Combine extra virgin olive oil, vinegar, basil, kelp, mustard, salt, sugar and black pepper in a small food processor. Process until smooth and combined.

For the salad

  • In a medium saute pan, add butter over medium-low heat. Once hot, add cooked lobster meat. Saute briefly, 1-2 minutes until warmed through. Remove from heat.
  • Add baby greens and snap peas to a large shallow serving bowl. Top with warm lobster meat.
  • Garnish with microgreens and basil leaves. Serve salad with lemon wedges and thick slices of buttered bread.


Calories: 398kcalCarbohydrates: 9gProtein: 22gFat: 31gSaturated Fat: 6gTrans Fat: 1gCholesterol: 152mgSodium: 684mgPotassium: 512mgFiber: 3gSugar: 4gVitamin A: 4614IUVitamin C: 55mgCalcium: 172mgIron: 3mg
Keyword Best Lobster Salad
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