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  • Bute St Seafoodie

Lobster, Cucumber and Apple Salad

Updated: Mar 15, 2020

Another recipe combining seafood, cucumber and apple (see Scallop and Apple Tartare with Pickled Cucumber)? Well, there are some combinations of ingredients that just work well together. Which is exactly the theme of Hugh Fearnley-Whittingstall's book "Three Good Things", from where this recipe comes.

This is an ideal recipe for the pots of lobster meat we are able to buy from the stall during the first half of the summer when, conveniently, the lobster prices are at their lowest of the year. It is also ideal in the sense that during the summer months, UK-grown cucumbers and apples are available.

This is a simple arrangement of a small number of ingredients, as are many of dishes in the book. I have barely altered the recipe other than to adjust the ingredient quantities such that the finished article serves two. It is, however, an excellent dinner party starter for larger numbers as the whole thing can be made in advance and kept in the fridge until ready to plate up.

Roughly speaking, around 8-10 slices of cucumber and 8-10 thin wedges of apple are about right per serving. Though the original recipe suggests mint as an optional ingredient, my own feeling is that it is quite essential.

Lobster, Cucumber and Apple Salad

Ingredients (serves 2)

150g lobster meat (or alternatively, a 450-500g cooked lobster, meat removed)

100g cucumber

½ tsp fine sea salt

1 tsp caster sugar

1½ tbsp cider vinegar

1 eating apple, for example Braeburn or Granny Smith

1 tbsp mayonnaise (ideally homemade, see note)

1 tbsp Greek yoghurt

2 tsp lemon juice

1 tsp extra virgin olive oil

½-1 tsp finely chopped fresh mint


  1. Peel the cucumber then very finely slice it and put in a shallow dish. Cover with the vinegar, the sea salt and the sugar, give everything a mix and then cover the dish with cling film and refrigerate for a couple of hours.

  2. Meanwhile, to make the dressing, combine the mayonnaise, Greek yoghurt, lemon juice, olive oil, mint and a little salt and pepper in a bowl. This can be kept in the fridge until needed.

  3. If starting with a whole cooked lobster, cut the meat into bite-sized pieces. Tail meat can look elegant if cut into round slices. If starting with a tub of lobster meat just cut any larger pieces into bite-sized pieces.

  4. When ready to prepare this salad, drain and rinse the cucumber in a colander under a cold tap, then drain again and pat the cucumber dry with kitchen paper.

  5. Peel and core the apple, halve it and slice into thin wedges.

  6. Add the cucumber, the lobster meat and the sliced apple to the dressing. Combine gently (so as not to break the lobster meat), and check the seasoning.

  7. Arrange on plates and serve.


  • Making your own mayonnaise is much easier than it may seem, and homemade mayonnaise cannot be beaten by anything from a jar - especially if it is one of the key ingredients of a dish. By far the best recipe for mayonnaise that I have come across is by Michel Roux in "Sauces, Savoury & Sweet" (reference below).


  • Scallop and Apple Tartare with Pickled Cucumber:


  1. "Hugh's Three Good Things", Hugh Fearnley-Whittingstall (2012), pp.198

  2. "Sauces, Savoury & Sweet", Michel Roux (2009), pp. 82

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