Mediterranean Lobster Salad From Fisherman’s Belly

lobster saladJust like California, the Mediterranean is full of spiny lobsters. Believe me, the French, Italians, and the Greeks love to grill lobster tails, especially for a Mediterranean lobster salad. It’s heart healthy and usually full of fresh herbs and vegetables. Not to mention the super flavorful olive oil-lemon dressing.

How did I get inspired to copy their grilled Mediterranean lobster salad? A couple of weekends ago I was invited to a year-end party at Lobster Port Fishing Supply in Oceanside. There, I was handed lots of fresh lobster tails then asked to make something quick! They had large pots for parboiling the tails, and a BBQ for grilling them as well. Since they were having around a hundred or so guests coming to eat, I figured I could introduce everyone to a taste treat by making this Mediterranean lobster salad.

My salad ingredients were simple. Grilled lobster tails, fresh crunchy celery, sliced red onions for just the right amount of peppery bite, and fresh parsley. I used olive oil, honey, oregano and garlic for the marinade on the tails, and for the final salad dressing, I used olive oil and lemon. The salad was a big hit. So much so, I never had a chance to sample it myself (although it got a ton of compliments!).

Give this a try for the upcoming holiday season. It won’t disappoint!

lobster saladGrilled Mediterranean Lobster Salad


  • 2 averaged sized lobster tails, parboiled (2 pounds of tails should take around 5 minutes)
  • 3 stalks of celery, chopped
  • ½ red onion, julienne
  • 2 Tbsp. of chopped parsley (fresh mint or basil optional)


  • 1 cup olive oil
  • ½ lemon juiced
  • 3 Tbsp. honey (molasses optional)
  • 3-4 cloves of garlic smashed
  • 1 Tbsp. of dried oregano
  • 1 Tsp. kosher salt
  • 1 Tsp. coarse black pepper

Salad Dressing

  • ¼ cup of extra virgin olive oil
  • ½ lemon juice (or enough lemon juice to equal the amount of olive oil)
  • 1 Tsp. kosher salt
  • 1 Tsp. coarse black pepper

Preparing The Lobster For The Grilled Mediterranean Lobster Salad


  1. Parboil the lobster tails (in salted water!), extract the meat from the shells and then marinade them for at least an hour in the refrigerator.
  2. Preheat the grill to 500F.
  3. Grill both sides of the tails for 2-3 minutes to achieve a nice caramelized color. Refrigerate for 10-15 minutes to cool.

Making The Grilled Mediterranean Lobster Salad

  1. To make the salad dressing, vigorously mix the olive oil and lemon with a pinch of salt and pepper.
  2. Now, place the celery, red onions and parsley into a salad bowl. Remove the lobster tails from the refrigerator and cut into 1-inch pieces. Add the lobster pieces and then add the salad dressing. Now toss and serve. Enjoy

Fisherman's Belly

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Yanni Hassir
Fisherman's Belly is the brainchild of Yanni Hassir, a SoCal waterman whose passion extends from the ocean to his kitchen. offers a growing list of seasonal SoCal sport fish recipes. There are tips and tricks for cooking yellowtail, rockfish, white seabass, halibut, lobster, tuna...