Recipes Point Lookout Lobster Salad 5.0 (2,165) 2 Reviews This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's no mayonnaise to mask the lobster's natural sweetness. Amazing Seafood Recipes By Martha Greenlaw and Linda Greenlaw Updated on August 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Keller + Keller Total Time: 30 mins Yield: 4 first-course or 2 main-course servings Ingredients Salt Two 1 1/2-pound lobsters 1/2 cup peas 1/4 cup extra-virgin olive oil 2 1/2 tablespoons fresh lemon juice 1/2 cup thinly sliced celery 1 tablespoon coarsely chopped basil 1 teaspoon finely grated lemon zest Freshly ground white pepper Directions Bring a large pot of water to a boil. Salt the water. Carefully add the live lobsters, cover and cook over high heat until they're bright red, 6 to 8 minutes. Using tongs, transfer the lobsters to a bowl and let them cool slightly. Remove the rubber bands from the claws. Crack the claws and knuckles and remove the meat. Using scissors, slit the tail shells and remove the meat. Remove the dark intestinal veins from the tails. Cut the lobster meat into 1/2-inch pieces. In a small saucepan of boiling water, cook the peas until tender, about 2 minutes; drain well. In a bowl, mix the olive oil, lemon juice, celery, basil and lemon zest. Add the lobster and peas, season with salt and white pepper and toss. Mound the lobster salad on plates and serve. Make Ahead The lobster meat can be chilled before dressing. Serve the salad lightly chilled or at room temperature. Suggested Pairing A Chardonnay, such as one from Napa Valley. Rate it Print