Lobster Salad

4 main-course servings

Recipe excerpted and revised from “Crave 10th Anniversary Edition,” published 2014.

Picture of Lobster Salad



  • 4 vanilla beans, split lengthwise
  • 4 2-pound whole live lobsters


  • 1 vanilla bean, split lengthwise and seeds removed
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 3 tablespoons extra-virgin olive oil
  • ½ cantaloupe, seeded
  • 1 mango, pitted
  • 1 papaya, halved, seeded
  • 1 large avocado, halved, pitted
  • 2 cups mixed baby greens



Fill a large pot with water. Scrape in the seeds from the vanilla beans; add the beans. Bring the water to a boil. Working with one lobster at a time, submerge the lobsters headfirst into the boiling water, and cook until the shells are bright red and the meat is opaque, about 5-6 minutes. Using tongs, transfer the lobsters to a large bowl; cool. Remove the meat from the tails and claws. Cover and refrigerate until cold. 


Whisk the vanilla bean seeds, vinegar, lemon juice and honey in a large bowl to blend. Gradually add the oil, whisking until the vinaigrette is well blended. Season to taste with fleur de sel and pepper.

Using a melon baller, scoop out the flesh of each fruit to form small balls.

DO AHEAD: The lobsters and vinaigrette can be prepared up to 8 hours ahead. Keep the lobsters refrigerated. Cover and refrigerate the vinaigrette; bring it to room temperature

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