Chef Jasper White's lobster salad, a version of New England's lobster roll filling, gets crunch from scallions and cucumber. Michael Kraus
The recipe for this classic New England lobster salad comes from Jasper White’s The Summer Shack Cookbook (W. W. Norton, 2007). The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
Lobster Salad
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
Yield: makes About 3 Cups
Ingredients
- 1 lb. cooked lobster meat, cut into ½″ chunks
- 1⁄2 cup mayonnaise
- 3 scallions, trimmed and thinly sliced
- 1 medium cucumber, peeled, seeded, and cut into ¼″ cubes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, gently stir together lobster, mayonnaise, scallions, cucumber, salt, and pepper.
