About the Recipe
If you love the taste of a traditional lobster roll but want something more shareable and colorful, this Lobster Roll Panzanella is the perfect solution. Inspired by coastal New England flavors, this dish transforms buttery split top potato buns into golden toasted chunks that absorb a creamy lemon herb dressing.
Sweet lobster meat pairs beautifully with crisp celery, scallions, juicy cherry tomatoes, smoky bacon, and rich avocado. Fresh tarragon adds a subtle aromatic note that elevates the entire salad. The result is a seafood panzanella that feels indulgent yet refreshing, making it ideal for warm weather gatherings, brunch, or a light dinner.
Ingredients
Lemon Tarragon Dressing
½ cup mayonnaise
2 tablespoons chopped fresh tarragon
1 teaspoon red wine vinegar
½ teaspoon garlic powder
Kosher salt to taste
Freshly cracked black pepper to taste
Juice of 1 lemon about 2 tablespoons
Panzanella Salad
1 cup cherry tomatoes halved
4 cups gluten-free bread torn into bite sized pieces
4 slices bacon cooked and crumbled
3 scallions thinly sliced
2 stalks celery thinly sliced
1 handful of diced chives
¾ pound cooked lobster meat chopped
1 ripe avocado peeled and cubed
¼ cup chopped flat leaf parsley chopped
3 tablespoons of freshly torn basil
Preparation
Lemon Tarragon Dressing
In a large mixing bowl whisk together the mayonnaise chopped fresh tarragon red wine vinegar garlic powder kosher salt freshly cracked pepper and fresh lemon juice until smooth and creamy.
Panzanella Salad
In a separate large bowl combine the toasted buttered bread chunks, cherry tomatoes, sliced scallions, sliced celery, freshly torn basil, and crumbled bacon.
Add the chopped cooked lobster meat to the bread mixture and gently toss to distribute evenly.
Pour the lemon tarragon dressing over the salad and fold carefully until all ingredients are lightly coated. Take care not to break up the lobster pieces.
Gently fold in the cubed avocado last to maintain its shape.
Allow the salad to rest for 10 to 15 minutes so the bread can absorb the flavors while still retaining some texture.
Serve slightly chilled or at room temperature.
Notes
Use high quality cooked lobster meat for the best flavor and texture. Fresh lobster provides the sweetest taste but properly thawed frozen lobster works well.
Toast the bread until golden and slightly crisp to prevent the salad from becoming soggy.
Fold the avocado in just before serving to keep it fresh and vibrant.
For added brightness sprinkle extra fresh tarragon or a squeeze of lemon juice over the top before serving.
This Lobster Roll Panzanella is best enjoyed the day it is made for optimal texture and freshness.