Best Ever Lobster Salad

  • Active Time 5m
  • Total Time 35m

6 servings

One of the purest pleasures in life is stopping by a Downeast luncheonette or snack bar for a lobster salad sandwich made with fresh Maine lobster. I've had many over the years, but this recipe is the best-ever lobster salad I have ever made.


  • 1 pound cooked lobster meat (from about five 1-pound lobsters)
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • 1/2 cup mayonnaise
  • 3 green onions, thinly sliced
  • Salt and pepper to taste
  • 6 fresh rolls, halved lengthwise


Cut lobster meat into 1/2-inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving.

Divide lobster salad among rolls. Serve immediately with potato chips.

Recipe created exclusively for by Linda Beaulieu.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5919

nutrition information per serving

333 calories; 18g total fat; 78mg cholesterol; 542mg sodium; 24g carbohydrates; 2g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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