Yianni's Lobster Salad
Yianni’s Lobster Salad2017-10-27T10:41:55+00:00

Yianni’s Lobster Salad

Presented by Yianni’s Taverna & The Euro Lounge



  • 2 5-oz. lobster tails
  • 2-4 T mayonnaise
  • 2 tsp. Dijon mustard
  • 2 T chopped red onion
  • 2 tsp. chopped scallions


  • 2 thick slices homemade Greek bread
  • 1-2 T extra virgin olive oil


  • 4 cups arugula
  • 1/4 cup thinly sliced red onion
  • 1/3 cup fresh chopped tomatoes
  • 1/3 cup crumbled barrel-aged feta


  • 4 T extra virgin olive oil
  • Juice of 2 lemons
  • Salt and freshly ground black pepper


Cook the lobster tails in a pot of boiling water until done, about 5 minutes. Remove lobster from shells, cut into bite-size pieces and chill for 1 hour. Mix lobster with mayonnaise to taste, mustard, red onion and scallions. Brush both sides of the bread slices with olive oil. Grill on both sides until golden. Toss salad ingredients together with mixed salad dressing. Divide between two serving plates. Place the bread on the side of the plate and top greens with prepared lobster.

(Serves 2)

As seen in the Winter/Spring 2015 Issue

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