Fresh Pineapple Lobster Salad Recipe

Serves/Makes: 8


  • 2 (8-ounce / 225-g each) lobster tails, boiled
  • 2 medium-size fresh pineapples, with leaves
  • 2 apples
  • 1 tablespoons (15 mL) freshly chopped tarragon (1 teaspoon / 5 mL dried)
  • 1 tablespoon (15 mL) freshly chopped parsley
How to cook Fresh Pineapple Lobster Salad:
  • Cut pineapples, lengthwise, into 4 equal parts.
  • Remove and throw away hard center of pineapples.
  • Remove pineapple meat, keeping shells intact reserve.
  • Peel apples remove hearts.
  • Remove all meat from lobster tails.
  • Cut lobster meat, apples and pineapple meat into 1-inch (2.5 cm) cubes.
  • Into a medium bowl, mix together lobster meat, apples and pineapple cubes.
  • Well mix in tarragon and parsley.
  • Refrigerate, covered, for quite a few hours, until really cold.
  • Into a small bowl, well mix together mayonnaise, ketchup, Cointreau and Port wine.
  • Refrigerate, covered, until really cold.
  • Just before serving, delicately mix together lobster meat mixture and salad dressing.
  • Fill pineapple shells with salad and serve.

Salad Dressing Recipe

Salad Dressing Ingredients:
  • 1/2 cup (125 mL) mayonnaise
  • 1/4 cup (60 mL) ketchup
  • 2 tablespoons (30 mL) Cointreau liqueur
  • 1 tablespoon (15 mL) Port wine

This recipe for Fresh Pineapple Lobster Salad serves/makes: 8

The Fresh Pineapple Lobster Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Lobster (more Lobster recipes)
Preparation Method: Salad (more Salad recipes)

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