Lobster Salad with Lime Dressing

Only have one lobster for two? No problem. Try this luxurious salad of lobster meat served on a bed of peppery salad greens, shredded snow peas, grapes and new potatoes cooked in their skins, all tossed in a lime-spiked dressing.

Number of servings : 2

Prep time: 35 minutes

Cooking time: 15 minutes

Type of meal : | Salads | Salads

Special diet : | Heart Health


250 g small red new potatoes, washed
2 tablespoons low-fat mayonnaise
2 tablespoons Greek-style yogourt
finely grated rind of 1⁄2 lime
pepper to taste
1 cooked lobster, about 500 g
2 small shallots, thinly sliced
90 g snow peas, shredded
90 g seedless red grapes
90 g seedless green grapes
1 cup watercress
2 cups arugula to serve


  1. Place the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.
  2. While the potatoes are cooling, mix together the mayonnaise, yogourt and lime rind, and season with pepper. Set aside.
  3. Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthwise, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)
  4. Toss the potatoes with the shallots, snow peas, grapes, watercress and lime dressing. Arrange the arugula on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.

Fun Variation: For a lightly curried lime and honey dressing, mix together 2 tablespoons peanut oil with 1 tablespoon lemon juice, 1⁄2 teaspoon curry paste and 1⁄2 teaspoon clear honey.


Nutritional information: