Cantaloup and Lobster Salad

Cantaloup and Lobster Salad
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 2 x 1 lb
    (2 x 450 g)

    lobsters cooked

  • 1


  • 3/4 cup
    (190 mL)

    celery, finely chopped

  • 1

    red bell pepper, in strips

  • 1/2 cup
    (125 mL)

    fresh tarragon, chopped

  • Freshly ground pepper to taste

  • lettuce leaves and young salad greens dressing adequate amount

  • 1/2 cup
    (125 mL)


  • 1/2 cup
    (125 mL)

    plain yogurt

  • 2 Tbsp.
    (30 mL)

    chili sauce

  • 1 Tbsp.
    (15 mL)

    lemon juice


Remove the meat from the lobsters and cut into 1.5 cm (1 inch) cubes. Set claws aside for garnish.

Cut cantaloupe into 2 cm (3/4 inch) cubes or cut into balls with a melon baller.

Place the cantaloupe in a bowl and add the celery, red pepper and tarragon. Mix.

Add the lobster and mix with the cantaloupe. Season with pepper.

Decoratively line individual serving bows with lettuce leaves and young salad greens. Spoon in the lobster and cantaloupe salad and cover with the yogurt dressing.

Garnish with the lobster claws. Serve immediately.

Dressing: Mix all the ingredients for the dressing in a bowl. Keep cold.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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