Lobster, Tarragon & Lemon rice salad

by Jonathan Cheung

Lobster season always signals kick off to warmer weather. This lemony rice and lobster salad makes a great weekend lunch or dinner on the deck meal.

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  • 1 1/2 cups/375mL Dainty Long & Wild rice blend
  • 3 cups/750mL water
  • 2 whole Lobsters, cooked, meat removed and roughly chopped
  • 2 stalks Celery, diced
  • 1 small Red Onion, finely diced
  • 1 bunch Raddish, washed and quartered
  • 1/4 cup fresh Tarragon, chopped *if using dry, use 1 tbsp and add to the dressing
  • 1/4 cup Italian Parsely, chopped
  • 3 Green Onions, sliced thin
  • Zest & Juice of 1 Lemon
  • 2 tsp Red Wine Vinegar
  • 1/4 Extra Virgin Olive Oil
  • 1 tsp Dijon Mustard
  • Salt & Pepper



Add the Long & Wild rice and water to your rice cooker and cook.


Meanwhile, get out a large bowl and combine the lobster, celery, red onion, radish, tarragon, parsley and green onion. Set Aside.


In a jar with a tight fitting lid, combine the lemon zest, lemon juice, vinegar, olive oil, and mustard. Seal with the lid and shake vigorously.


Once the rice has finished cooking, spread it on a baking sheet to cool for 5 minutes.


Place the cooled rice in the bowl with the lobster and other ingredients, toss gently. Shake the dressing and pour over the salad. Mix and season to taste with salt and pepper. Serve immediately.

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