Lobster Zucchini Salad – a delicious recipe with live lobster, zucchini, onion, kernels from, butter, parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Add generous amounts of salt to a pot of water and bring to a boil. Generally, you're supposed to have lobster in the pot for 8 mins per pound. This weight it per lobster, not how many pounds you have in the pot total. You can use the chart at http://www.meandtheclams.com/lobster-salad as a gauge for how long to boil.
2
After boiling, set your lobster aside until it is cool enough to remove the meat. Remove the meat and chop roughly.
3
Melt the butter in a pan over medium high heat. Add the onions, stirring frequently, until they are fragrant and soft (about 2 minutes). Then add the zucchini and the corn. Saute for about 4-5 minutes, stirring. Lower the heat to low, and add in the lemon juice and the parsley.
4
Stir the lobster into the pan to warm it up. Once it's warm, add salt to taste, and serve.
81
kcal
Calories
6
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 lb live lobster (I usually grab two about 1.5 pounds), 1 lb chopped zucchini, 1/3 cup finely chopped onion, kernels from one ear of corn, and more.
Yes, Lobster Zucchini Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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