Lobster Macaroni Salad

Lobster and Macaroni Salad
Diana Rattray
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
295 Calories
22g Fat
11g Carbs
13g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 295
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 17%
Cholesterol 50mg 17%
Sodium 301mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 13g
Vitamin C 2mg 8%
Calcium 37mg 3%
Iron 1mg 6%
Potassium 142mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lobster macaroni salad is dressed quite simply (and perfectly) with mayonnaise, a little lemon juice, and a few herbs. The salad is versatile, but try to avoid stronger ingredients—e.g., onions or bell pepper—that might overwhelm the delicate flavor of the lobster. A small amount of shredded carrot or summer squash can add color and texture to the dish without overpowering the main ingredient.

The salad would make an elegant addition to a special luncheon or dinner, or make it​ to simply ​celebrate the season with your family. It's the perfect supper salad for a hot summer evening or great for a twist on the macaroni salad barbecue classic. Add some fresh sliced tomatoes and cucumbers and serve it with a dry white wine. Chardonnay, gewürztraminer, and pinot grigio are all good choices.

For a seafood macaroni salad, make it with cooked shrimp, crabmeat, or a combination of shellfish.


  • 8 ounces elbow macaroni

  • 1 to 1 1/2 cups cooked lobster meat, about 8 to 12 ounces

  • 1 cup thinly sliced celery

  • 3/4 to 1 cup mayonnaise, to taste

  • 2 teaspoons lemon juice

  • 1 tablespoon snipped fresh chives, or chopped fresh dill

  • 1 dash salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

  • Lettuce leaves, for serving, optional

Steps to Make It

  1. Cook the macaroni in boiling salted water following package directions. Drain and let cool thoroughly. 

  2. In a large bowl, combine the macaroni, lobster, and celery. Add 3/4 cup of mayonnaise, lemon juice, and the snipped chives or dill. Toss to blend. Add more mayonnaise to moisten, if desired. 

  3. Taste and add salt and freshly ground black pepper, as needed. 

  4. Cover and chill until serving time.

  5. Just before serving time, line a serving bowl with lettuce. Spoon the lobster macaroni salad into the lettuce-lined bowl.

*Three to four 1 pound lobsters should yield about 12 ounces of meat.

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