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Caribbean Lobster Salad

Salads, Seafood

  • Serves 4 to 6.


  • 3/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/2 cup red onion, chopped
  • 3 cups cooked lobster, cubed
  • 2 (10-oz.) bags mixed salad greens
  • 1 large grapefruit, peeled and sectioned
  • 1 fresh pineapple, peeled, cored, and cut into 3/4-inch wedges
  • 2 kiwis, peeled and sliced
  • 2 tomatoes, cut into wedges


To make dressing, place orange juice concentrate, vinegar, Old Bay seasoning, and water in a blender; blend on low speed. Slowly drizzle olive oil into blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.

Place lobster and red onions in a bowl. Add 2 Tablespoons of dressing and toss lightly until lobster is coated. Divide salad greens among six plates or mound on one large platter. Place lobster mixture in the center of greens. Alternate grapefruit sections, kiwi slices, pineapple, and tomato wedges on plates. Serve with chilled citrus vinaigrette on the side.

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