This is a simple recipe, but oh so good. If you like lobster and especially lobster rolls then this is for you.

It's easy to prepare, but expensive. So save it for special occasions.

It's great for a side dish with eggs for brunch, on a toasted hotdog roll, or as a hors d'oeuvre with crackers.

Ingredients:

One drawback with the lobster salad is the price! Its about $32 per pound for cooked/shelled lobster meat. Ouch! One alternative is to do a shrimp salad which would be a lot less.

If you go the shrimp route get the baby shrimp without tails. Its much better that way. Otherwise youll need to chop up the bigger shrimp into small pieces.

Either way the recipe is very easy and I dont have a science to it. You just kind of wing it according to your preference.

Lobster or shrimp (we used about ¾ lb to 1lb of lobster meat for 4 people)

Celery stalks chopped into small pieces.

Yellow Onion diced into pretty small pieces

Mayo you dont want to put in too much. So add it a little at a time. Stir it in and see how it looks and tast. You can easily add too much and it overwhelms it. Add a few tablespoons at a time.

Salt and pepper to taste
Add some parsley and paprika for show

Procedure:

1. Chop the lobster into small bite size pieces

2. Chop the celery into small pieces

3. Chop and dice the onion into very small pieces as well.

4. Combine lobster meat, onion and celery into a bowl. Add mayo, salt & pepper to taste.

Note: Its best if you make it right before eating but allowing enough time to chill completely after combining ingredients. It needs to be cold and to allow the ingredients to combine, but the longer it sits the more the celery gets soft.

Note: You can substitute lobster with baby shrimp.

This is also great on crackers as an hors d'oeuvre

Serving Size:

4-6 servings