Lobster Salad Lettuce Cups

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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2 lemons, halved

Kosher salt

2 1 1/2-pound live lobsters

1/3 cup mayonnaise

2 teaspoons Dijon mustard

1 or 2 dashes of hot sauce

2 small stalks celery, thinly sliced

Mix-ins (such as Fresno or serrano chile pepper, pickled jalapeños, red or yellow bell pepper, fresh tarragon, poppy seeds, everything seasoning or brandy)  

8 butter or Boston lettuce leaves

2 tablespoons finely chopped fresh chives


  1. Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
  3. Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes. 
  4. Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt. 
  5. Divide the lobster salad among the lettuce cups and sprinkle with the chives.