I love seafood. LOVE it. And since Food Considered posted a big honkin’ lobster on her facebook page on the 4th of July, I’ve had crustaceans on the brain. Combine that with other variables including peak season for Jersey corn and tomatoes and an current obsession for quinoa, and the wheels started turning.


Lobster Quinoa Salad

Lobster Quinoa Salad

The great thing about this salad is that it’s 75% prep, 25% cooking, and comes together very fast if you time things right. Gather your ingredients

  • Lobster meat! 5 claws or 2 small/medium tails.
  • 1c (uncooked) Quinoa
  • 2 ears of corn (husks on if in season) or 1 cup frozen corn, thawed and cooked
  • 1 1/2 plum tomatoes or  8-10 cherry tomatoes
  • 2 scallions, thinly sliced
  • juice of 1/2 lime
  • Olive Oil
  • salt -n-pepa

1. Soak your corn for 20 minutes so the husks don’t burn on the grill. While those are soaking, set your quinoa on to cook per instructions. I used to do the boil and steam method but it comes out a little al dente. Bringing to a boil and simmering,(just like making rice) will yield a fluffier grain perfect for cold preparations.

2. Steam lobster for 6-8 minutes or until shell is bright red.  Free the succulent meat from it’s crunchy confines and chop / slice.  I used my new favorite toy, the Wolfgang Puck Rapid Food Steamer which I got for a song from a qvc overstock clearance.


3. Put the corn on the grill for 20 minutes to steam in the husks. I stripped the kernels from the ear just after removing the husks, but if you want a more intense flavor throw it back on to get some grill marks and let those sugars caramelize a bit.

4.  When Quinoa is done, remove from heat and spread in a shallow dish. Place to fridge to cool.

5. Gently mix quinoa, lobster, corn, tomatoes, and scallions. Finish with a drizzle of lemon or lime juice and good quality olive oil. I hit two in one by using a lemon-infused oil (gifted from my bestie. Thanks, A!)


Lobster Salad Lettuce Cups with Guacamole

Fast, Filling, & Healthy

High in protein and low in fat, I used lower cost ($1.99 / lb) claws instead of tails and seasonal produce.  Grand Totals:

Only $1.75  and 261 calories / 6.8 g of fat  PER SERVING
(for 4 servings)

If you want to dress this up some, serve on boston lettuce with Guacamole, pico de gallo, or a garlic lemon aioli. I handmade some guac from the Chipotle recipe. I think I’m in love.

Chipotle-style Guacamole -Individual Recipe


Guacamole Mies En Place

  • 1 Avocado
  • 1/2 Serrano chile, seeded and chopped
  • 1/4 small red onion, diced
  • Juice of 1/4 – 1/2 lime
  • 1 tbsp of finely chopped cilantro
  • Salt to tastBeware of over-salting. Avocados have a higher fat content and creamy texture that takes on flavors quickly.
    Directions: Mush it all together with a fork. Enjoy!

Pico De Gallo

  • 1 medium tomato, diced
  • 1 small onion, diced
  • 1 tbsp cilantro, chopped
  • 1/2 jalepeno, seeded and diced
  • salt and pepper to taste

Garlic Lemon Aioli, the shortcut way

  • 1/4 c mayonnaise
  • 2 cloves roasted or sauteed garlic
  • Juice of 1/2 lemon

Whisk together. Drizzle liberally. Enjoy