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Lobster Salad

Lobster Salad

With gooseberries

Pairs with Saratoga Still Spring Water

Saratoga® Still Water pairs perfectly with the light flavors of the lobster salad. Miso gives the dish a robust flavor, while the the gooseberries add tartness. The low minerality of Saratoga® Still Water allows the palate to experience all of the flavors of this dish.

Serves 4 People   ·   Cook in 30 Minutes

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Miso Dressing

1/2 teaspoon Dijon mustard

1/2 teaspoon white miso

1/2 teaspoon maple syrup

1 tablespoon maple vinegar

4 tablespoons sunflower oil

To taste salt


three 4 oz lobster tails, cooked and shelled

6 oz golden gooseberries, husks removed and thinly sliced

1/4 cup finely diced peeled cucumber


8-12 citrus lace leaves or red-vein sorrel leaves

4 baby cucumbers with blossoms or gooseberries with husks pulled back


Step One

Whisk the Dijon, miso, syrup, and vinegar until smooth. Gradually whisk in the oil until a thick dressing is formed. Season with salt to taste.

Step Two

Cut each lobster tail into six thick slices.

To Serve

Step One

Divide the gooseberries between four serving plates, piling them in the center. Sprinkle with diced cucumber. Top each pile with four pieces of lobster and more diced cucumber. Drizzle dressing over the salad, covering well. Add the citrus lace leaves or sorrel leaves. Finish off with a cucumber with blossom or gooseberry.