Saffron Lobster Salad on Grilled Fingerlings

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  • Level: Easy
  • Total: 47 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 7 min
  • Yield: 6 appetizer servings
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1/4 cup red wine vinegar

1 large pinch saffron threads

1 tablespoon honey

1 cup best-quality mayonnaise

2 cloves finely chopped garlic

Salt and freshly ground pepper

1 1/2 cups diced cooked lobster meat (see Cook's Note below)

1 large stalk celery, finely diced

1/2 small red onion, finely diced

3 tablespoons finely chopped fresh chives

12 fingerling potatoes, par-boiled and sliced in half lengthwise

3 tablespoons canola oil


  1. Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
  2. Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
  3. In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
  4. Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.

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