Lobster Roll Salad with Bacon Vinaigrette

Lobster Roll Salad with Bacon Vinaigrette

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From: Diabetic Living Magazine

This amazing salad features grilled lobster, toasted bread croutons, salad greens, tomato, cucumber, and sweet red peppers, all served with a homemade bacon dressing.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 (8 ounce) fresh or frozen spiny lobster tails
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 6 ounces whole grain ciabatta rolls, halved horizontally
  • 6 slices lower sodium and less fat bacon, such as Farmland® brand
  • 3 tablespoons white wine vinegar
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons finely snipped fresh chives
  • 1 tablespoon olive oil
  • 2 cups fresh baby spinach
  • 2 cups torn romaine lettuce
  • 3 medium tomatoes, cut into wedges (about 1½ cups)
  • 1 cup coarsely chopped, seeded cucumber
  • 1 cup coarsely chopped red sweet peppers (2 small)


  • Prep

  • Ready In

  1. Thaw lobster tails, if frozen. Rinse tails; pat dry with paper towels. To butterfly lobster tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of the hard top shells and the meat. Cut to, but not through, the bottom shells. Using your fingers, spread halves of tails apart slightly.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place lobster tails on grill rack over the drip pan. Cover and grill 25 to 30 minutes or until lobster meat is opaque. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place lobster tails on grill rack over burner that is off. Grill as above.) Remove lobster. Let cool. Remove meat from tails; discard shells. Cut meat into 1½-inch pieces.
  3. In a small bowl, combine the 2 tablespoons oil and the minced garlic. Brush onto cut sides of ciabatta rolls. For a charcoal or gas grill, grill bread, cut side down, on the rack of a covered grill directly over medium heat about 2 minutes or until the bread is crisp and has well-browned grill marks. Transfer to a cutting board. Let cool. Cut into 1-inch cubes.
  4. Meanwhile, in a large skillet cook bacon until browned and crisp. Using a slotted spoon, transfer bacon to paper towels. Reserve 1 tablespoon of the bacon drippings. Coarsely chop bacon.
  5. For bacon vinaigrette, in a screw-top jar, combine the reserved 1 tablespoon bacon drippings, the white wine vinegar, shallot, chives, and the remaining 1 tablespoon oil. Cover and shake well to combine.
  6. In a large bowl combine spinach, romaine, tomatoes, cucumber, sweet peppers, lobster, and grilled bread. Toss to combine. Transfer to a shallow serving bowl or platter. Drizzle with bacon vinaigrette. Sprinkle with chopped bacon.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 277 calories; 12 g fat(2 g sat); 3 g fiber; 22 g carbohydrates; 18 g protein; 43 mcg folate; 48 mg cholesterol; 3 g sugars; 3,811 IU vitamin A; 47 mg vitamin C; 66 mg calcium; 3 mg iron; 360 mg sodium; 346 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (76% dv)
  • Carbohydrate Servings:

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