Lobster Salad

Method

• Step-by-step Method for Lobster Salad
• Dice lobster meat into bite-sized pieces and refrigerate to keep chilled.
• Finely chop celery, red onion, parsley, and dill; keep each ingredient separate.
• Slice or dice hard-boiled eggs; set aside.
• Cut avocado into small cubes or thin slices, drizzle lightly with lemon juice to prevent browning.
• Dice tomato, removing excess seeds and juice for a cleaner texture.
• Measure mayonnaise into a mixing bowl.
• Add a squeeze of lemon juice to the mayonnaise; season with salt and pepper to taste.
• Mix chopped celery, red onion, parsley, dill, and capers into the mayonnaise dressing.
• Fold diced lobster gently into the dressing mixture to coat evenly.
• Arrange a bed of lettuce or sliced avocado on serving plates (if using).
• Spoon the lobster salad mixture atop the prepared plates.
• Garnish with hard-boiled egg slices, diced tomato, additional dill or parsley, and a few extra capers.
• Serve immediately, or chill briefly before serving for enhanced flavor integration.
• Pair with crusty bread, crackers, or enjoy as a light main course.
• For elegant presentation, mold salad using a ring or serve in avocado halves.