Grilled Lobster Salad
On November 25, 2024
This post may contain affiliate links. Please read our disclosure policy.
All the rich, buttery creaminess you want from a lobster salad with a grilled twist, this Grilled Lobster Salad is perfect on rolls or as-is.
Grilled Lobster Salad
If you’re tired of potato and macaroni salads, and you’re looking for something bold, this Grilled Lobster Salad is the answer. All the cool, creamy goodness you want in a salad, but with an over-the-top addition. We’re talking succulent lobster meat kissed with heat, then chopped and mixed a bright, herb-packed dressing. The combination of char-grilled lobster with fresh dill, chives, and zesty lemon creates a rich depth of flavor that’ll have your guests scraping the bowl.
Whether you’re serving it up on buttery toasted rolls for a fancy weekend lunch or bringing it to your next backyard BBQ, this lobster salad is guaranteed to become a favorite. If you like lobster, you’re going to love this Grilled Lobster Salad (you might love it even if you don’t like lobster). Alright, fire up the grill, and let’s get started.
The Best Lobster for Grilling
When it comes to grilling lobster, nothing beats fresh. However, that’s not always an option for everyone. If you happen to be lucky enough to live close to fresh whole lobsters, that’s a great route. If you’re like me and don’t live near the ocean, I’m a big fan of using split tails. They’re typically more meaty than Maine lobster and they taste amazing grilled over heat. Bonus, they’re available in most grocery stores, no matter where you live. Whichever route you go, you’ll turn out delicious lobster salad for your family.
Preparing Lobster for Cooking
A nice part about cooking lobster tails is how simple it is to prepare them for the grill. All it takes is cutting open the shell of your lobster tails, then seasoning them. I love using a good pair of kitchen shears to cut my tails because I can easily split them without disturbing the lobster meat. You can also do it with a sharp knife. Either way you cut, be careful with the sharp edges of the shells, and stop just short of the tail fin.
Once your tails are split open, it’s time to hit the with some seasoning. You can get as creative as you want here, but because I’m making a salad, I like to keep it simple. I brush my tails with some melted butter, then sprinkled them with a little Kosher salt and fresh cracked black pepper. That’s it. Again, you can season more if you like, but this light approach helps the naturally sweet lobster shine.
How Long to Grill Lobster
Grilling lobster tails allows you to infuse them with some smoky flavor, and it doesn’t take long at all. If you’ve tried my Grilled Lobster Tail recipe, this uses the same technique. You can also use Smoked Lobster Tail, or even cook them in your oven. For this salad, you want to set your grill up for two-zone heat, with an overall temperature of around 350 degrees F. Place your tails on the grill grates shell-side up over indirect heat, close the lid, and allow them to cook 4-5 minutes. Flip them so the shells are down, then grill another 4-5 minutes. The whole process should only take around 10 minutes.
When it comes to cooking any meat or seafood, times are always just an estimate. Every grill and lobster tail is a little bit different, and cooking to an internal temperature of 145 degrees F is the best way to ensure your lobster is safe to eat. I love my Thermapen ONE because I get a reliable reading in less than a second, but any food thermometer will work just fine. Just remember to shoot for that 145 degrees F internal temperature for tender, succulent lobster.
Citrus Herb Dressing
This citrus herb dressing for this salad is what really sets this lobster salad apart from the pack. With just a handful of fresh produce and some simple seasonings you likely have in your pantry, you can create this zesty dressing in minutes. Here’s what you’ll need:
- ½ cup mayonnaise
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon fresh dill (minced)
- ¼ cup celery diced)
- ¼ cup bell pepper (diced)
- 1 Tablespoon parsley (minced)
- 1 Tablespoon chives (diced)
- Kosher salt (to taste)
- black pepper (to taste)
How to Make Lobster Salad
While this Grilled Lobster Salad is bursting with indulgent flavors, it’s super easy to make. Just follow these simple steps, and you’ll be enjoying creamy, delicious salad in no time:
- Prepare lobster tails. Cut your lobster tails open so the meat has exposure to the flames and smoke from the grill. Brush your tails with melted butter and season with simple salt and pepper. That’s it, your lobster is ready to hit the grill
- Grill lobster tails. Once your grill is set up for two-zone heat, place your tails shell-side up on the indirect side. Lobster cooks very quickly, so placing your tails over indirect heat gives them some time it soak in the smoky flavor without overcooking. You’ll grill your lobster for 8-10 minutes, flipping once in between. Once your lobster tails become opaque and reaches an internal temperature of 145 degrees F, you can transfer them to a cutting board.
- Cool and chop lobster. Patience is key here, so don’t chop just yet. Place your lobster tails in the refrigerator and allow them to cool a bit before chopping. This makes cutting easier, and helps you retain all that rich lobster flavor. If you’re planning on making lobster rolls, this is a great time to toast your buns. Once your lobster has cooled, chop it up to your desired thickness. I like a chunky salad, but you can customize to your preference.
- Make dressing. Add your mayo to a medium-size bowl, then mix in your fresh herbs, lemon, bell peppers, and seasoning. Give it a quick stir, then add in your chopped lobster and stir gently until all your lobster has a healthy coating of dressing.
- Serve and enjoy. You can chow down on your lobster salad as-is, serve it on buttery croissants, mix into pastas, and more.
Serving Suggestions
While you can enjoy this salad all on its own (and you totally should), it’s super versatile. The cool creaminess makes it an ideal side for all your smoky BBQ. It serves as a great filling for sandwiches, especially on a hot bun for a Maine-style lobster roll. My family loves mixing the salad into pasta as well. If you can think of a way you’d incorporate a cold salad, this Grilled Lobster Salad will work. Just keep in mind it will taste better, because it’s grilled lobster. Come on.
More Salad Recipes
Now that you’ve got salad on the brain, you’ll be wanting to try even more styles and flavors. Don’t worry, I’ve got you covered. Both the Hey Grill Hey App and your Recipe Library are loaded with hundreds of tested and perfected BBQ recipes. For now, here are some of my favorite salads to try next:
Simple Grilled Lobster Salad Recipe
Ready to become a salad legend with this amazing Grilled Lobster Salad? I can’t wait to hear how it turns out for you. Be sure to leave a comment and 5-star rating below once you’ve tried it. And don’t forget to show off your succulent salad by sharing a few drool-worthy photos on Facebook and Instagram with @heygrillhey.
And while you’re at it, head over to our YouTube channel for step-by-step tutorials that’ll take your grilling skills to the next level. Remember, with Hey Grill Hey by your side, you’re always just a few steps away from becoming a Backyard BBQ Hero.
Grilled Lobster Salad
Ingredients
- 2 lobster tails split
- 1 Tablespoon unsalted butter melted
- pinch Kosher salt
- pinch black pepper
Lemon Herb Dressing
- ½ cup mayonnaise
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon fresh dill minced
- ¼ cup celery diced
- ¼ cup bell pepper diced
- 1 Tablespoon parsley minced
- 1 Tablespoon chives diced
- Kosher salt to taste
- black pepper to taste
Instructions
- Preheat grill tails. Set your grill up for two-zone grilling, with an overall temperature of around 350 degrees F.
- Prepare lobster. Using a sharp knife, cut your tails open for grilling. Brush with melted butter, season with salt and pepper.2 lobster tails, 1 Tablespoon unsalted butter, pinch Kosher salt, pinch black pepper
- Grill lobster tails. Place the lobster tails shell-side up over indirect heat, then close the lid. Grill for 4-5 minutes, then flip with your tongs so the shells are down and grill 4-6 more minutes. You want your lobster to be slightly opaque and to have an internal temperature around 140 degrees F.
- Cool and chop lobster. Transfer your lobster tails to a cutting board and allow them to cool completely. Toast your buns now on the grill, if desired. Once cooled, chop your tails and place in a large bowl.
- Make dressing. Combine all the ingredients for your dressing in a medium-size bowl, then stir with a rubber spatula to combine. Add dressing to your chopped lobster, and stir gently until all the lobster is coated in dressing.½ cup mayonnaise, 1 Tablespoon lemon juice, 1 teaspoon lemon zest, 1 Tablespoon fresh dill, ¼ cup celery, ¼ cup bell pepper, 1 Tablespoon parsley, 1 Tablespoon chives, Kosher salt, black pepper
- Serve and enjoy. Your lobster salad can be enjoyed immediately as-is, or you can serve it on rolls. It also makes a creamy addition to salads and pastas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
