Leftover lobster might be an oxymoron, but on a recent trip to Maine we brought back several live lobsters. After boiling them all, we had WAY more than our small collection of neighbors-who-were-free-at-the-last-minute-for-an-impromptu-lobster-feast could finish.

With the remaining meat, we whipped up this recipe with some ingredients freshly harvested from the garden.

A crunchy twist on a summertime classic


1 lb. cooked lobster meat, cut into ½″ chunks
½ cup mayonnaise
1/4 cup chives (may throw in blossoms as well if you have them)
1/2 lb. radishes, thinly sliced
Kosher salt and freshly ground black pepper, to taste

Additional Information

  • Total Time: 10m


In a large bowl, gently stir together lobster, mayonnaise, chives, radishes, salt, and pepper.

by Josh and Brent

Reader Comments

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ilene wagner

Sounds delicious. I usually prepare it with celery — going to try chives!

Sara L Zimmerman

What left- over lobster? I’ll just need to make extra and hide it! Yum