Heirloom Tomato Lobster Salad Recipe with Buttermilk Dill Dressing

This Heirloom Tomato Lobster Salad recipe served with a light and creamy buttermilk dill dressing is a vibrant celebration of summer produce.

overhead shot of a salad platter with Heirloom Tomato Lobster Salad drizzled with buttermilk dressing

Kick off summertime with this Heirloom Tomato Lobster Salad recipe!

GUYS. It’s the first day of summer WHAATTT….I’m loving the longer days and sunnier weather, even though I’ve been stuck inside working quite a bit lately.

I definitely need to get out more, especially to the seashore. I’m a little ashamed to admit as a Santa Barbara native how rarely I make it to the beach, but this summer I vow to beach it up more often!

At least once a week, even if it’s just for a quick morning or evening stroll. It’s just so good for the soul.

overhead shot of a salad platter with Heirloom Tomato Lobster Salad drizzled with buttermilk dressing

I can see the ocean from my dining room table where I sit and work at the computer, so I think I try to convince myself that I’m sort of living that beach town life?

But it’s just not the same…nothing compares to sticking your toes into the warm sand and feel that salty ocean breeze on your face. So yes, more beach days are in order.

sideview of heirloom tomatoes ready to be cut up for a lobster salad recipe

But anyhow, I made this Heirloom Tomato Lobster Salad to officially kick off summer.

Summer salads are where it’s at, am I right?

I feel like I crave more salads in the summertime than any other time of year. This one’s got juicy heirloom tomatoes of all shapes and colors and sizes, crunchy beet and cucumber slices, creamy avocado, and succulent lobster.

Nothing says summer like lobster!

steamed lobster being peeled on a wooden chopping board

To pair with this Heirloom Tomato Lobster Salad I made a tangy buttermilk dill dressing with Greek yogurt, so it’s lightened up but still creamy.

overhead shot of a salad platter with Heirloom Tomato Lobster Salad drizzled with buttermilk dressing

John and I enjoyed this Heirloom Tomato Lobster Salad with a side of corn soup the other night and it was nothing short of phenomenal.

However, the next day we had the leftovers for lunch and threw in a handful of arugula and pea shoots we picked up at the farmers market.

I have to say the addition of some greens really took this salad to an awesome level.

close-up of Heirloom Tomato Lobster Salad drizzled with buttermilk dill dressing

I was trying to keep this lobster salad recipe lettuce-less and all about the other gorgeous produce, but I’m kind of wishing I had included some now ( just a little bit, as more of an accent rather than the foundation). Oh well.

Rather than re-shoot the whole thing I thought I would just tell you guys that while this Heirloom Tomato Lobster Salad is bright and tasty and incredible as-is, arugula and pea shoots are pretty amazing optional add-ins if you so please.

Tips for making this lobster salad recipe:

  • Try to not overcook the lobster tails or the meat will begin to shrink and dry out.
  • You will know your lobster tails are done when they have turned white and are firm to the touch.
  • Steaming is the easiest and healthiest way to cook the lobster tails, but you could also grill, boil or even bake them.

Variations on this lobster salad recipe:

  • If you don’t live near the coast and don’t have access to live lobster, you could use lump crab meat, cooked shrimp or even imitation crab instead.
  • To take this tomato lobster salad to the next level, feel free to add some greens – crisp butter lettuce, arugula or/and pea shoots would be fantastic.
  • For a dairy-free dill dressing, use mayo instead of Greek Yogurt and any nut milk + 1 tbsp of lemon juice instead of buttermilk. 

Heirloom Tomato Lobster Salad

How to get a lobster tail out of its shell? 

Get a plate and a fork. Hold the tail over a plate. Pull the fins off the end of your lobster tail. There are tiny bits of meat in those fins so feel free to get that out. Waste not want not, right? 

Wrap your fingers around the shell firmly, leaving the meat exposed on both ends.

Poke the fork tines into the end of the tail, where you first pulled the fins off. Or, even easier, just poke one or two fingers into the rear end and push through the tail shell.

The meat will pop out the other side onto your plate!

Can this lobster salad recipe be made in advance? 

You can make the buttermilk dressing several days in advance and store it in an airtight container in the fridge. Don’t store it for longer than a week though.

The lobster tails can also be steamed in advance. To maximize the shelf life of cooked lobster meat, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored it will last for 3 to max. 4 days in the refrigerator.

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest. If you make this lobster salad recipe, don’t forget to share it using the hashtag #LePetitEats!

Heirloom Tomato Lobster Salad with Buttermilk Dill Dressing

This Heirloom Tomato Lobster Salad, served with a light and creamy buttermilk dill dressing, is a vibrant celebration of summer produce.

Course Salad
Cuisine American
Keyword healthy lobster salad recipe, heirloom tomato salad, lobster salad recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Denisse

Ingredients

FOR THE DRESSING:

  • 1/4 cup buttermilk
  • 2 tablespoons cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons fresh dill chopped
  • Salt and pepper

FOR THE SALAD:

  • 3-4 lobster tails
  • 1 pound heirloom tomatoes various colors and sizes, sliced into wedges or halves depending on their size
  • 1 beet peeled and thinly sliced
  • 1 Persian cucumber thinly sliced
  • 1 avocado thinly sliced
  • Fresh dill for garnish
  • Salt and pepper
  • Lemon wedges optional

Instructions

  1. Arrange tomatoes, beet slices, cucumber slices and avocado on a platter. Top with lobster and season with salt and pepper. Drizzle with buttermilk dill dressing and garnish with fresh dill.
  2. Add buttermilk, yogurt, Dijon, vinegar and honey to a small bowl and whisk to combine. Stir in dill and season with salt and pepper. Set aside.
  3. Steam lobster tails for 12-14 minutes or until cooked. Allow to cool and remove from shells. Chop roughly.

Recipe Notes

  • Try to not overcook the lobster tails or the meat will begin to shrink and dry out.
  • You will know your lobster tails are done when they have turned white and are firm to the touch.
  • Steaming is the easiest and healthiest way to cook the lobster tails, but you could also grill, boil or even bake them.

 

 

 

 

This Heirloom Tomato Lobster Salad recipe served with a light and creamy buttermilk dill dressing is a vibrant celebration of summer produce. #lobster #saladrecipes #healthy #dressing #potluck

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Comments

  1. Kuleigh

    I don’t think I’ve ever cooked lobster at home but this summer salad looks incredible! I’m going to share this with my mother in law. She’s an incredible cook. Maybe she’ll treat us soon.

    Reply
  2. Rachee

    I am growing a dozen tomato plants and think this recipe needs to go on my bucket list! I don’t always love seafood but am totally willing to try this salad!

    Reply
  3. Nina Meyer

    Hi Denise, another gorgeous recipe! As Pacific lobster is not available until September, what lobster do you recommend for this summer salad? I can’t wait to make it!

    Reply
    1. Denisse Post author

      Thanks Nina! When local lobster is not available I usually buy Maine lobster from either Kanaloa Seafood (they have it flown in fresh daily) or the SB Fish Market on the harbor!

      Reply
  4. Tammy

    This is perfect for my book club luncheon. How many would it serve? And do you cook the beets ? i am aiming to impress and I think this recipe looks so visually apealing it must taste great!! Thank you

    Reply
    1. Denisse Post author

      This could easily serve 4 up to 6 for a lighter serving. I don’t cook the beets, I just shave then thinly with a mandolin.

      Reply

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