Salad: United States – New England (Connecticut) – New England Seafood Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 8 oz (225 g) cooked lobster meat, coarsely chopped
- 8 oz (225 g) lump crab meat, picked free of shells
- 8 oz (225 g) cooked shrimp, peeled and tails removed (approx. 12–16 medium), halved if large
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt or sour cream
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) lemon zest (about 1 small lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 cup (70 g) celery, finely diced (about 2 medium stalks)
- 2 scallions (green onions), thinly sliced (about 20 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (2 g) fresh tarragon or 1 tbsp (6 g) chives, finely chopped (optional but traditional with shellfish)
- 1/4 tsp (1 g) celery seed (optional)
- Kosher salt, to taste (start with 1/2 tsp / 3 g)
- Freshly ground black pepper, to taste
- 4 cups (120 g) mixed bibb or butter lettuce leaves, washed and chilled
- Lemon wedges, for serving

Instructions

Short Description:
A chilled, bright salad of lobster, lump crab, and shrimp tossed with a light lemon-herb dressing and served on crisp greens. The emphasis is on fresh, simply seasoned seafood and bright citrus-herb flavors.

Regional Notes:
This Connecticut/New England version showcases local shellfish — lobster, crab, and shrimp — served cold and lightly dressed so the seafood flavor remains central. Unlike heavier, mayonnaise-forward salads elsewhere, this variation leans on lemon, fresh herbs, and a touch of yogurt or olive oil to keep the salad bright and refreshing.

1. If any seafood is raw: poach peeled shrimp in simmering salted water 2–3 minutes until opaque; immediately transfer to an ice bath to stop cooking. Cook lobster (if using whole) by boiling or steaming per package instructions, remove meat, and cool. Otherwise, use fully cooked refrigerated seafood.
2. In a large bowl whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, olive oil, and celery seed (if using) until smooth. Taste and season with kosher salt and black pepper.
3. Gently fold the chopped lobster, lump crab meat, and shrimp into the dressing along with the diced celery, sliced scallions, parsley, and tarragon/chives. Mix carefully to keep crab lumps intact; adjust salt and pepper to taste.
4. Cover and chill the salad for at least 30 minutes (up to 2 hours) to let flavors meld; keep chilled until ready to serve.
5. To serve, arrange chilled lettuce leaves on four plates or a large platter. Spoon the seafood salad onto the greens in mounds, garnish with additional chopped herbs and lemon wedges, and serve immediately.