Maine Lobster and Bean Salad

Aug 27, 2012

Summer in Maine and the eating is easy…especially Maine lobster. Now that the shedders are coming hard, lobsters are both plentiful and economical. We love the ease of picking a soft-shelled lobster, and the tender, sweet meat.

I like to cook up several lobsters at a time, and use the extra meat for lobster rolls, soups and salads. Maine Lobster & White Bean Salad is one festive dish we particularly enjoy.

The recipe for this colorful and delicious salad was adapted from one given to me by Alan McGrath, a former winner of the Great Chef’s of Maine Lobster culinary competition. The recipe is very flexible, and can be easily expanded to feed a crowd. White beans provide a nice, meaty texture and the fresh vegetables can vary with those available at the market. The dressing is a snappy combination of Asian Lemongrass Dressing & Marinade and olive oil.

For one pound of lobster meat, steam four soft-shelled lobsters weighing about five pounds until the internal temperature of the tail registers 160 degrees on a meat thermometer, or the antennae pulls off when tugged. Be careful not to overcook, or the meat will be mushy. The cooked lobster meat may be refrigerated or frozen.

Our motto this summer is simple: eat more Maine lobster!

Maine Lobster and Bean Salad

Cheryl Wixson
This colorful and delicious salad is an easy summer meal to prepare with extra cooked lobster meat. The salad stores for up to 2 days in the refrigerator. Allow to come to room temperature before serving.
Servings 6



  • 1 pound cooked lobster meat
  • 1 cup whole kernel corn (fresh or frozen)
  • 1 1/2 cup cooked white beans one 19 ounce can
  • 1 clove garlic, chopped
  • 1/2 cup red bell pepper, diced
  • 4 scallions, julienne
  • 2 ripe tomatoes, seeded and diced
  • 1 tablespoon fresh parsley, finely chopped
  • salt and fresh pepper to taste
  • 6 cups salad greens to line the plates


  • 1/4 cup olive oil
  • 2 tablespoons Asian Lemongrass Dressing


  • Cut the lobster meat into a large dice and place in large mixing bowl. Rinse the beans and add to the bowl. Add the corn, garlic, tomatoes, scallions, parsley and red pepper. Pour over the dressing and gently mix. Season to taste with sea salt and fresh pepper. To serve, line plates with salad greens, arrange salad on plates and garnish with chive blossoms.

Cheryl's Notes

Nutritional analysis per serving: 264 calories, 22 grams protein, 23 grams carbohydrates, 10 grams fat, (0 grams trans fat), 308 mg. Sodium, 5 grams fiber
*Five pounds of lobster in the shell yields about 1 pound of cooked lobster meat.

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