Summer Lobster Rice Salad

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A fresh take on salads! This refreshing lobster and rice salad is best served cold. It is easy to prepare and makes a large serving, so you'll have some leftover for days to come!

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • 1 cup cooked lobster
  • 3 cups cooked rice
  • 1/4 cup sliced celery
  • 1/4 cup sliced pimento-stuffed olives
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped pimento
  • 1/4 cup minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons mayonnaise or miracle whip
  • 2 tomatoes
  • 1 lemon

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Combine lobster, celery, olives, bell peppers, pimento and onion in large bowl. Cover and chill for 15 minutes. Stir together salt, pepper, and mayonnaise. Toss with lobster mixture. Serve over rice. Serve with lemon wedges.

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