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Lobster and Little Gem Louie Salad

Lobster and Little Gem Louie Salad
Recipe Date:
November 17, 2022
Serving Size:
Cook Time:
Imperial (US)
Crunchy, herbaceous, tangy and topped with a fresh lobster; how could you possibly go wrong? A more flavorful little gem lettuce appropriately replaces iceberg while fresh lobster brings a breath of fineness to this classic salad.
  • For the dressing:
  • 1 cup mayonnaise
  • 2 tbsps ketchup
  • 1/4 tsp chili sauce (like sriracha)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 2 tbsps chopped capers
  • 2 tbsps chopped scallions
  • A pinch of salt
  • For salad assembly:
  • 2 main lobsters, cooked and meat removed from the claws and tails
  • 1 tsp extra virgin olive oil
  • Juice of half a lemon
  • A pinch of salt
  • 3 heads of little gem lettuce (or baby romaine)
  • 1 cup of mixed sweet herb leaves (dill, tarragon, chives, parsley, chervil, etc)
  1. Start by whisking together all the ingredients for the dressing in a medium mixing bowl. Set the dressing aside in the refrigerator for at least one hour or overnight for the flavors to settle in.
  2. Cut the little gem lettuce heads in half, lengthwise, then wash and dry well. Transfer to a large mixing bowl. Cut the lobster claw and tail meat into bite-sized pieces and place in the bowl with the lettuces. Dress gently with the teaspoon of olive oil, lemon juice and pinch of salt. Spoon a bit of the dressing onto the serving platter before arranging the heads of lettuce on a platter, followed by spoonfuls of the lobster. Spoon the dressing over the lobster and lettuces - there’s a chance you won’t use all the dressing. Finish the salad with a scattering of fresh herbs.


Take a look at our recommended pairing below.