John's Celebrated Lobster Salad

From John Sgammato

This is eagerly anticipated every year at the Twelfthnight Gala.


  • Fresh-boiled lobsters, about 1 quarter or select for every two people when served as a side dish.
    It is absolutely critical that the lobsters be fresh-cooked today; even one day old lobster meat loses its sparkle.

  • Hellman's mayonnaise

  • a small amount of celery



About half an hour after the lobsters are cooked.

To prepare:

  1. Shell the lobsters and cut the meat into large pieces. Cut the body straight across into circles about a quarter-inch thick or more. Coarsely chop the claw meat, reserving a couple of nice-looking ones for decoration.

  2. Julienne and then thinly slice the celery crosswise into tiny shreds.

  3. Combine the celery with the mayonnaise, and add a tiny pinch of salt.

  4. Gently toss the lobster meat in the mayonnaise mixture until lightly coated. It is not necessary to use all the mayonnaise.


Serve on a bed of romaine and garnish with reserved lobster claws.