• 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 a croutons or slices of toast.

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