Lobster Claw Salad

Happy almost Memorial Day Weekend…Meet me at the pool and then go enjoy this “lobsta” salad…We’re going bold here, no more just blending in! Left image above was shot in our kitchen at the villa at Ocean Edge Resort, Cape Cod Massachusetts back in 2014, where I made my first ever Lobster Roll. I still can’t figure out why I waited so long to create that; but I’ve been enjoying that dance ever since. Life Changer! Above right image is a tray of fresh claw meat from Maine Lobster Now, where I order all of my lobster tails and fresh claw meat. It is literally shipped the same day that it is cooked and picked. Sweetest lobster that you’ll ever taste, and their bisque is amazing as well. Give it a try. As always, I receive nothing, nada, zippo for mentioning my favorite companies and products; just sharing the love and hoping to give you a fresh idea to elevate the every day.

2 lbs lobster claw meat*
3 to 4 oz organic, prewashed whole red butter leaves
1 avocado, cut in chunks
2 large fresh tomatoes, cut in chunks
1 cup mayonnaise (I use Hellmans’s Light)
8 stalks celery, finely chopped
3 Tbs celery leaves, chopped 
4 Tbs chopped fresh basil
3 Tbs chopped fresh chives
Zest of 2 lemons
Juice of 2 lemons

Combine mayo, celery, celery leaves, basil, chives, lemon zest, and lemon juice in large bowl.
Add in lobster, avocado, and tomatoes.
Toss gently.
Arrange lettuce on plate.
Drizzle with olive oil, and sprinkle with salt and pepper.
Top with lobster mixture.

*You may use meat from the entire lobster if desired, but I totally prefer the most delicate, tender claw meat. I order from Maine Lobster Now.  They package the claw meat the day that the lobsters are cooked and ship only next day air, never frozen. So I freeze immediately upon receiving.

Note: Serves 6 to 8 if you have a side such as asparagus, and a small homemade roll or cornbread slice.