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Lobster Salad With Two IngredientsServes 2

A CookTale

Our local supermarket, PriceChopper ever so often has a weekly special 1-1/2 Lb Lobsters at $5.95 a pound. Too good a price to pass up, when their everyday price is $11.95, & they’ll steam them to order. We brought home three, perfectly prepared.
On a warm weeknight evening paired with a cool salad of Tomato & Watermelon splashed with Balsamic Vinegar & EVOO, this sounded like a fine way to end the day.
Instead of the conventional Lobster Salad consisting of a list of ingredients I suggested that we simply combine the Lobster with Mandoline shaved Fennel. The dressing would be no more than a large dollop of Hellman’s Mayonnaise. The seasoning was just fresh Black Pepper & Sea Salt.
It tasted so good, we are opting for a redux, prepared differently, before the weekly special is over.


3 Lobsters 1-1/2 pounds each
1 Fennel bulb, cut vertically in half
Sea or kosher Salt or to taste
Black Pepper or to taste
2 TB of Hellman’s Mayonnaise or to taste


1. Remove the Lobster meat. We don’t use the legs. It’s wasteful, but the removal process is so painstaking that to squeeze the tiny amount of meat from the legs never seems to be worth the manpower.
2. Be sure to blot the meat between two paper towels to eliminate excess water. (As a result of being steamed, the meat could be saturated.)
3. Cut the meat into 1/2″ to 3/4″ pieces.
4. With a Mandoline set to a fine slice, shave the half a Fennel bulb. Add that to the mixing bowl & gently combine the ingredients. Season, add the Mayonnaise & gently toss again.
5. Refrigerate until dinnertime.

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