Celebrate the best of summer’s fresh eating with this simple but rich seaside salad that will transport you to a big beach on Prince Edward Island. Buttery fingerling potatoes are a natural partner for lobster. The melted butter dressing is pure indulgence.

10 mins
15 mins


  • Large saucepan
  • Small saucepan
  • Whisk


  • 1.5 lbs Little Fingerlings™ Little Potatoes
  • 4 cups fresh salad greens such as arugula, frisee, baby spinach, beet leaves
  • 3 to 4 fully cooked lobsters, shelled and portioned
  • 1 cup heirloom cherry tomatoes, halved
  • 1 lb fresh green beans, steamed and chilled
  • 1/2 cup small pickled onions
  • 1/2 cup melted butter
  • 1 Tbsp fresh basil, finely chopped
  • 1 Tbsp fresh chives, finely chopped
  • 1 Tbsp fresh lemon juice
  • (To taste) fresh ground pepper


  • Step 1

    Slice the Little Fingerlings™ in half, place in a pot, cover with cold water and bring to a boil.

  • Step 2

    Cook 10 to 15 minutes until soft when pierced with a fork.

  • Step 3

    Plate each salad individually dividing the ingredients evenly between servings. Start with a base of mixed greens, place cooked lobster pieces in the center, and arrange tomatoes, beans, and pickled onions around the plate.

  • Step 4

    In a small saucepan melt the butter, stir in chopped herbs and remove from heat.

  • Step 5

    Whisk in lemon juice and pour dressing evenly over lobster and vegetables.

  • Step 6

    Finish each plate with a grate of fresh pepper.