Basil-Lemon Lobster Salad

July/August 1998

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Some seafood counters now sell precooked lobster meat, making this dish a snap to pull together.

Basil-Lemon Lobster Salad

Makes: 4 servings

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  • 1/3 cup hot water
  • 1/4 fish bouillon cube
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 2 2/3 cups chopped lobster meat, (see Tip)
  • 6 cups mixed salad greens
  • Lemon wedges, for garnish


  1. Stir hot water and bouillon in a medium bowl until cube dissolves. Whisk in garlic, lemon juice, basil and oil. Season with pepper. Mix in lobster.
  2. Divide salad greens among 4 large plates and spoon lobster salad on top. Serve with lemon wedges.

Tips & Notes

  • Tip: Four 1 1/4-lb. lobsters yield 2 2/3 cups cooked meat.


Per serving: 163 calories; 6 g fat (1 g sat, 4 g mono); 70 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 453 mg sodium; 642 mg potassium.

Nutrition Bonus: Selenium (59% daily value), Vitamin A (48% dv), Vitamin C (32% dv), Folate (27% dv), Zinc (21% dv), Potassium (18% dv).

Exchanges: 3 lean meat, 1 fat

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