Lobster Nicoise Salad

This beautiful salad is a welcome burst of colour and flavor after a long winter. Serves 2 as a main dish or 4 as a side dish.
Course Salads
Cuisine French
Keyword Gluten-free
Essential Ingredient lobster
Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings 4 people
Calories 206kcal
Author Aimee


  • 1 large clove garlic peeled
  • 1/2 teaspoon sea salt
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh tarragon chopped
  • 2 Tablespoons eggs
  • 8 oz baby red potatoes scrubbed
  • 1/2 pound green beans trimmed
  • 1 head Boston lettuce or Butter lettuce
  • 1/2 cup Kalamata olives pitted
  • 1 medium watermelon radish thinly sliced
  • 1 tail lobster cooked
  • 2 claws lobster cooked
  • 1 cluster cherry tomatoes


  • Prepare the salad dressing by mashing the garlic with salt, using the flat side of your knife blade on a cutting board. When it is a fine paste, transfer it to a small bowl and whisk in the vinegar, Dijon and pepper. Drizzle in olive oil while whisking; the dressing should look creamy. Stir in the tarragon.
  • Place the eggs in a small pot and fill with water to cover by 2 inches. Place over high heat and bring to a boil. Boil rapidly for 1 minute; turn off heat. Cover the pot with a lid and let stand for 8 minutes. Prepare an ice water bath in a large bowl and when the timer has rung, transfer the boiled eggs to the ice bath to cool. Once cooled, peel eggs, slice in half and reserve. Keep the ice bath for the green beans.
  • Place the potatoes in a medium pot and fill with water to cover by 2 inches. Place over high heat and bring to a boil. Reduce heat to medium, and boil for 10 minutes or until the potatoes are still firm but can be easily pierced with a fork. Drain and cool to room temperature.
  • Place the green beans in the same pot and pour in a half-inch of water. Cover and bring to a boil over high heat. Steam the green beans for 2-3 minutes or until bright green. Drain the pot and transfer the green beans to the ice bath. Once they are cool, drain well and lay them on a clean tea towel to dry.
  • To serve: Tear the leaves off the lettuce and distribute them around a large platter. Arange the cold potatoes and green beans on top, followed by the olives. Slice the eggs in half and add them to the salad along with the sliced radish. Top with cold lobster and stem of cherry tomatoes. 
  • Just before serving, give the salad dressing a quick whisk and drizzle it all over the salad. Top with additional tarragon leaves if desired and finish with a sprinkling of sea salt on the eggs. Serve at once.


Calories: 206kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 608mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1920IU | Vitamin C: 20.7mg | Calcium: 84mg | Iron: 2.5mg