Lobster Niçoise Salad

Steamed lobster is a luxurious swap for tuna in this otherwise-classic, veggie-loaded Niçoise salad. In a pinch--or if you don't want to deal with a giant pot of boiling water on a steamy summer day--many supermarkets have freshly picked lobster meat at their seafood counter or in the freezer case. Serve with a warm baguette for lunch or dinner.

Prep Time:
1 hrs 15 mins
Total Time:
1 hrs 15 mins
6 servings



  • 3 1 1/4- to 1 1/2-pound live lobsters

  • 1 pound small new potatoes

  • 1 pound green beans, trimmed

  • 4 cups mixed baby salad greens or arugula

  • 1 pint cherry tomatoes, halved

  • ½ cup Niçoise olives or other black olives


  • 2 anchovy fillets, chopped

  • teaspoon salt

  • Freshly ground pepper to taste

  • 1 ½ teaspoons grated lemon zest

  • ¼ cup lemon juice

  • 3 tablespoons minced fresh chives

  • ½ cup extra-virgin olive oil


  1. To prepare lobsters: Bring 4 inches of water to a rolling boil in a very large pot. Add lobsters, claw-side down; cover and cook until a leg pulls out easily, 14 to 16 minutes. Remove from the pot. When cool enough to handle, remove the tail and claws from the body. Cut open the tail with kitchen shears. Insert a fork into the tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claw and knuckle. (The body is delicious to snack on: pull off the legs, crack open the body and eat the bits of meat inside.)

  2. To prepare potatoes & green beans: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Remove to a cutting board to cool. Add more water to the pot, if necessary, so it's at least 1 inch deep. Add green beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly. When the potatoes are cool enough to handle, cut in half, if desired.

  3. To prepare vinaigrette: Mash anchovies and salt in a medium bowl using the back of a spoon. Stir in pepper, lemon zest, lemon juice and chives. Whisk in oil in a slow steady stream until well combined.

  4. To assemble salad: Arrange greens on a serving platter. Top with the lobster meat, potatoes, green beans, tomatoes and olives. Spoon about 1/4 cup of the vinaigrette over the top. Serve the remaining vinaigrette on the side.


To make ahead: Refrigerate cooked lobster, green beans, potatoes and vinaigrette separately for up to 1 day.

Nutrition Facts (per serving)

359 Calories
23g Fat
24g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 359
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 16g 32%
Total Fat 23g 29%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Vitamin A 1322IU 26%
Vitamin C 29mg 32%
Folate 4mcg 1%
Sodium 611mg 27%
Calcium 124mg 10%
Iron 2mg 8%
Magnesium 74mg 18%
Potassium 723mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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