• Andrew Zimmern Cooks: Lobster Salad with Brown-Butter Vinaigrette


Lobster Salad with Brown-Butter Vinaigrette

By Andrew Zimmern

Lobster with brown butter vinaigrette is a combination I first fell in love with after a meal at Eventide Oyster Co. in Portland, Maine. Their untraditional lobster roll is a Chinese-style steamed bun stuffed with warm lobster coated in a beautiful brown butter vinaigrette. It’s what put the restaurant on the map, and for good reason.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Lobster Salad with Brown-Butter Vinaigrette

Servings: 2


  • 4 tablespoons butter
  • 1 cup cooked lobster meat
  • 2 cups mixed greens (we used pea shoots and celery leaves, but any greens will work)
  • 3 tablespoons minced red onion
  • 3 tablespoons minced celery
  • 2 tablespoons sherry vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • Salt
  • Pepper
  • Toasted croutons


Melt the butter in a small pan over medium heat and cook until browned, about 5 minutes.

Divide the lobster onto two plates. Surround with greens and top with minced onion and celery.

In a mixing bowl, whisk together the browned butter, vinegar, lemon juice, mustard and olive oil. Season with salt and pepper, then drizzle over the lobster. Serve with croutons or slices of toast.

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