Lobster Basil Salad

Yield:  4 – 6 servings


  • 2 cooked lobsters, tail, claw and knuckle meat removed
  • 1 large bunch basil, chopped
  • 1/2 cup grated parmesan cheese
  • 1 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced and zested
  • Sprinkled sea salt and freshly ground black pepper, to taste


  1. Chop lobster tails and claws into large chunks and toss into a medium salad bowl along with the knuckle meat.
  2. Add the basil, grated parmesan, pine nuts, olive oil, lemon zest and juice and season with salt and pepper. 
  3. Toss well.
  4. Spoon into martini glasses and serve with a flourish!