Lobster Potato Salad

Yield: 2 servings



Live Atlantic Canada lobster 1 (500 g)
Lobster meat 125g
Yukon Gold potatoes (precooked,diced in 1 cm cubes) 2
Scallions finely diced 2
Diced celery 1/2 cup
Lemon juice 1/2 lemon
Lemon zest 1/2 lemon
Paprika 1/2 tsp
Fresh parsley – chopped 2 Tbs
Mayonnaise 1/2 cup
Sour Cream 1/4 cup
Salt and pepper To taste


  • Cook lobster by plunging it into 6 litres of well-salted boiling water for 10 minutes. Remove and cool in cold water immediately.
  • Shell lobster, removing the meat and reserving some of the lobster juice.
  • Dice lobster meat in bite-sized pieces; reserving a few morsels for decoration.
  • Combine lobster with the remaining ingredients. Stir to incorporate and serve chilled.
  • Serve over a bed of greens, decorating with lobster morsels.

Note: To retain all of the natural flavour of Atlantic Canada seafood products, always defrost them in the refrigerator and never rinse them under cold water.

For additional lobster flavor, combine a small quantity of reserved lobster juice with the sour cream, adjusting consistency with mayonnaise.

Recipe courtesy of Chef Stefan Czapalay

Lobster Potato Salad