Lobster Salad with Avocado, Corn and Tomatoes #SundaySupper


Labor Day weekend.  The unofficial end to the summer.  Kids are back to school, tourists empty out of Times Square, the last rush to the beach and shops start stocking sweaters and boots.

Temperatures are starting to cool down, and I’m ready to usher in my favorite time of the year – fall.  I can’t resist the changing leaves and the cooler temperatures.  This is the time of year that I want to spend outside, all the time. 

What can I say, I’m just not a hot weather gal!

But before I switch out my lemonades for my hot chocolates, let’s have one more summer cookout. 


Did you know that Labor Day is the second largest cookout of the year behind Independence day?

Most people will be out at their grill, and this recipe is definitely adaptable to a grilling preparation, but I’ll be enjoying the last bits of my soft shelled lobstah of the season!

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Lobster Salad with Avocado, Corn and Tomatoes #SundaySupper

If you are so inclined, anyone with a grill can go ahead and grill their lobster and corn before continuing on with the remaining instructions. The char from the grilled corn, will add a lovely summer touch to the dish.

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  • 2 1 1/4-1/2 pound lobsters
  • 3 ears sweet corn, kernels removed from cob
  • 1 avocado, cut into 1/2 inch dice
  • 1 tomato, cut into 1/2 inch dice
  • For the vinaigrette
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


  1. In a large pot place 2 inches of salted water, set a steaming rack on top and steam your lobsters for 12-14 minutes. As an alternative you can also boil them for 10-12 minutes until bright red.
  2. Remove the lobsters from the pot and immediately plunge into a large bowl full of ice water to stop the cooking process.
  3. Remove the meat and cut into 1/2 to 3/4 inch pieces. Not too small, you want to see the lobster!
  4. Place the lobster in a mixing bowl with the diced avocado and tomatoes.
  5. If you aren't grilling the corn, take the stripped kernels and saute them with about 1/2 tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture.
  6. In a small bowl, whisk together the dijon mustard, lemon juice and white wine vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
  7. Drizzle the vinaigrette over the lobster mixture until it just coats everything, taste and add more if necessary. You may not need it all, reserve the vinaigrette for a later use.
  8. Adjust seasoning if necessary.
  9. Lobster salad can be served right away or chilled for later use, the acid from the lemon and vinegar will keep your avocados from turning brown.


A fun way to serve the dish is by carefully scooping the avocado from the skin and reserving it as a bowl for the lobster salad.





Plan on hosting a big Labor Day bash and looking for more inspiration? Well look no further, because I’ve got a long list right here for you – from starters, to entrees, drinks and desserts! #SundaySupper has got you covered!

Labor Day Cookout Recipes:

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides



Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

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39 thoughts on “Lobster Salad with Avocado, Corn and Tomatoes #SundaySupper

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  10. Heather @girlichef

    I have been waiting to see this since you posted your teaser…and it does NOT disappoint. I so badly wish that I could reach in and grab some. Gorgeous! And I am beyond excited for Fall…I am in no way a hot weather girl.

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    1. Susan

      Yes, during the summer lobsters molt their shells so they are much softer and easier to crack. They aren’t edible unlike soft shell crabs, but they are most definitely at their prime during the summer!

  16. Carla

    I’ve never cooked lobster before. I love the idea of a cold lobster salad for a hot cook-out (it’s so frickin humid today). Great idea with serving in avocado “bowls”!

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  19. Sarah

    Your lobster salad looks sooooo gooood. It’s so cute in it’s avocado cup. I was browsing through your blog and I couldn’t help but laugh that you posted a Rosh Hashana recipe right after a pig roast poast. lol reminds me of my MIL who makes the best ham for Hannukah.

    1. Susan

      I was telling everyone, my timing is horrible! I’m the worst Jew! First a lobster recipe, the my Pig Island recap and off now for Rosh Hashanah celebrations. oops 🙂

      Oh well, that’s my life anyway! I’m a lobster eating bacon loving Jew!

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