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Love & Lobster Salad


  • Lobster Pot (if cooking your own lobsters)
  • Citrus Press
  • Mixing Bowl


  • 3x 1.5 pound lobsters, boiled, cracked and picked over, removing all shells and cartilage (you can do this yourself or ask your fishmonger to do this for you)
  • 1/2 of a lemon, juiced
  • 1-2 Tablespoons unsalted butter, melted 
  • 1 Tablespoon Sir Kensington’s Avocado Mayonnaise
  • 1 Tablespoon Hellman’s Mayonnaise (I know this is very high maintenance using two brands, trust me on this step)
  • Approx. 1-2 teaspoons fresh tarragon leaves, chopped finely
  • Sea salt to taste
  • Pepperidge Farm Hot Dog Buns. YES. The specifics here are that important.


  • Fill a large lobster pot with fresh, cold water, bring water to a rolling boil. Carefully add the lobsters, covering pot with lid and cooking for approx. 12-15 minutes.
  • Allow lobsters to cool slightly, crack and pull meat out of shells, placing picked over meat in a mixing bowl.
  • While still slightly warm, season lobster meat with fine sea salt, enough to remind you that it came from the sea.
  • Roughly cut lobster meat into bite sized pieces being careful not to shred.
  • Squeeze lemon juice over lobster meat, removing any rogue seeds. See below for Jule’s favorite citrus squeezer. It’s a game changer.
  • Add both mayos and then drizzle in the melted butter, continuing to stir gently after each ingredient. NOTE: You do not have to use all mayonnaise and all the butter. Taste as you go, look for your desired texture and consistency and adjust accordingly. I personally detests a goopy lobster salad. The mayo and butter combination is not meant to create a messy, wet salad. It is, however, all about the silken, luxurious taste and feel that cannot be achieved using only mayonnaise. Trust me on this one.
  • Fold in the chopped tarragon and TASTE.
  • Season again if needed.
  • Toast hotdog buns lightly until crisp and dry (there is nothing worse than a doughy bun).
  • Pile high and sigh...