This chilled seafood salad takes the comfort of a classic potato salad and elevates it with garlicky sautéed lobster, tuna, and boiled eggs, all folded together with creamy mayonnaise. It’s the kind of dish that feels special enough for a gathering but is straightforward enough to put together any weekend.
Why You’ll Love This Recipe
- A little bit of everything. Potatoes, eggs, tuna, and lobster combine for a hearty, satisfying salad.
- Garlic-sautéed lobster adds real flavor. A quick sear in garlic and olive oil brings out the sweetness in the lobster.
- Great chilled, so it’s easy to make ahead. This salad only gets better after a few hours in the fridge.
- Feeds a crowd. Serves 4 to 8, making it perfect for gatherings or meal prepping for the week.
Ingredients
- 500 g potatoes
- 1 carrot
- 3 boiled eggs
- 200 g lobster
- 100 g tuna
- 3 pickles
- 2 cloves garlic
- Mayonnaise, to taste
- Fresh parsley, chopped
- Salt, to taste
- Extra virgin olive oil, as needed
How to Make Garlic Lobster Potato Salad
1. Cook the potatoes and carrot. Wash the potatoes well and cook them with the skin on, along with the carrot, until tender when pierced. Let them cool completely.
2. Cook the eggs. Boil the eggs for 12 minutes, then cool, peel, and set aside.
3. Cook the garlic lobster. In a skillet, heat a drizzle of extra virgin olive oil. Add the sliced garlic and cook until lightly golden.
4. Add the lobster. Add the peeled lobster and a pinch of salt. Cook until the lobster changes color, turning once. Remove to a plate and let cool.
5. Chop the salad ingredients. Chop the potatoes, carrot, boiled eggs, and pickles. Place everything in a large bowl.
6. Mix the salad. Add the drained tuna and half of the lobster, chopped into pieces. Stir in mayonnaise to taste and mix gently until everything is coated.
7. Finish and serve. Spread the salad in a serving dish. Top with the remaining lobster and sprinkle with fresh parsley. Serve chilled.
Tips for the Best Lobster Potato Salad
- Cook the potatoes with the skin on. This helps them hold their shape and keeps them from getting waterlogged.
- Let everything cool completely before mixing. Warm potatoes or lobster can cause the mayonnaise to break and turn the salad watery.
- Reserve some lobster for the top. Saving half of the sautéed lobster for garnish makes the dish look and taste extra special.
- Chill before serving. A couple of hours in the refrigerator lets the flavors meld together nicely.
What to Serve with Garlic Lobster Potato Salad
This salad is hearty enough to be a light meal on its own, but it also pairs nicely with crusty bread or crackers, and a simple green salad if you want to round things out.
Frequently Asked Questions
Can I use shrimp instead of lobster?
Yes, cooked shrimp works well as a substitute if lobster isn’t available.
How long will this salad keep?
Store covered in the refrigerator for up to 2 days for the best texture and flavor.
Can I make this ahead of time?
Yes, this salad is a great make-ahead dish. Just add the parsley garnish right before serving for the freshest look.
Garlic Lobster Potato Salad
Ingredients
Equipment
Method
- Wash the potatoes well and cook them with the skin on, along with the carrot, until tender when pierced. Let them cool completely.
- Boil the eggs for 12 minutes, then cool, peel, and set aside.
- In a skillet, heat a drizzle of extra virgin olive oil. Add the sliced garlic and cook until lightly golden.
- Add the peeled lobster and a pinch of salt. Cook until the lobster changes color, turning once. Transfer to a plate and let cool.
- Chop the potatoes, carrot, boiled eggs, and pickles. Place everything in a large bowl.
- Add the drained tuna and half of the lobster, chopped into pieces. Stir in mayonnaise to taste and mix gently until everything is coated.
- Spread the salad in a serving dish. Top with the remaining lobster and sprinkle with fresh parsley. Serve chilled.
