Creamy Lobster Salad with Arugula

Creamy Lobster Salad with Arugula
  • Prep Time
  • 4Servings


  • 3/4 cup mayonnaise
  • 1/2 cup chopped fresh chives
  • 1 pound cooked lobster meat (from 4 1 1/2-lb lobsters)
  • 10 cups (5 oz.) baby arugula
  • 2 tablespoons EVOO
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 pint cherry tomatoes, quartered
  • 1 avocado-pitted, peeled and thinly sliced
  • 4 radishes, thinly sliced
  • Dinner rolls, for serving
  • Lemon wedges, for serving


In a large bowl, whisk the mayonnaise and chives; toss with the lobster meat. In another large bowl, toss the arugula, EVOO and vinegar; season with salt and pepper. Divide the greens among plates and top with the lobster salad. Garnish with the tomatoes, avocado and radishes. Serve with the rolls and lemon wedges.