Crunchy Maine Lobster Salad

By: Chef Danie Connolly, Absolutely Perfect!, Kennebunk, Maine

Share This:

8 servings


1 pound Maine lobster meat
1 small jar pickled watermelon rind, diced small(save juice)
1 cup celery, diced small
1/2 cup onion, diced small
3/4 cup mayonnaise
6 tablespoons curry powder
1 can crunchy chow mein noodles


Combine first six ingredients in a large bowl and refrigerate for a few hours.

Just before serving add the crunchy noodles and toss.

Garnish a large flat platter with bib lettuce, watermelon slices (points out- sunburst style).  Garnish with thin lemon and orange slices and Maine blueberries.