Mexican Lobster Salad

Serves 4


            I pound cooked lobster meat, cut into bite size chunks

            Juice of ½ lime

            ¼ cup mayonnaise

            1 jalapeno or red chili pepper, minced

            1 stalk celery, finely chopped

            1 ½ tablespoon fresh minced cilantro

            1 hardboiled egg, chopped

            Freshly ground pepper and pinch of salt

            Assorted greens


In a medium bowl toss the lobster meat with the lime juice. Mix in the mayonnaise, chili pepper, celery, cilantro and boiled egg. Add pepper and salt if needed to taste. Mix well to combine.

Refrigerate, keep chilled until ready to serve.

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