Bring the flavors of a classic New England lobster roll together with the rustic charm of panzanella in this fresh and satisfying Lobster Roll Panzanella with Avocado and Bacon Recipe. Tender chunks of lobster, crispy bacon, creamy avocado, juicy tomatoes, and toasted gluten-free bread are tossed in a bright and creamy lemon tarragon dressing. This elegant seafood salad is perfect for summer gatherings, brunches, light lunches, or special occasions when you want something both impressive and easy to prepare.
Prep Time
20 minutes
Rest Time
15 minutes
Total Time
35 minutes
Servings
4 to 6 servings
Lemon Tarragon Dressing
½ cup mayonnaise
2 tablespoons fresh tarragon, finely chopped
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 and toasted
4 slices bacon, cooked until crisp and crumbled
3 scallions, thinly sliced
2 celery stalks, thinly sliced
1 handful fresh chives, diced
¾ pound cooked lobster meat, chopped into bite-sized pieces
1 ripe avocado, peeled and cubed
¼ cup flat-leaf parsley, chopped
3 tablespoons fresh basil, torn
Prepare the Lemon Tarragon Dressing
In a large mixing bowl, whisk together the mayonnaise, chopped tarragon, red wine vinegar, garlic powder, kosher salt, black pepper, and fresh lemon juice. Continue whisking until the dressing is smooth, creamy, and well combined. Set aside while preparing the salad ingredients.
Assemble the Panzanella Salad
Place the toasted gluten-free bread pieces into a large serving bowl. Add the cherry tomatoes, scallions, celery, chives, parsley, basil, and crumbled bacon.
Gently add the chopped lobster meat to the bowl. Carefully toss the ingredients together to evenly distribute the lobster throughout the salad without breaking apart the delicate pieces.
Pour the lemon tarragon dressing over the salad mixture. Using a large spoon or spatula, gently fold everything together until the bread and vegetables are lightly coated with the dressing.
Add the cubed avocado and carefully fold it into the salad just until incorporated. This helps preserve the avocado’s texture and appearance.
Allow the salad to rest for 10 to 15 minutes. During this time, the toasted bread absorbs the flavorful dressing while maintaining a pleasant texture.
Serve slightly chilled or at room temperature for the best flavor.
Freshly cooked lobster provides the sweetest flavor and most tender texture, but high-quality frozen lobster that has been properly thawed works beautifully as well.
Toasting the gluten-free bread until golden and crisp helps prevent the salad from becoming overly soft while still allowing it to absorb the dressing.
For the best presentation and texture, add the avocado immediately before serving.
A garnish of additional fresh tarragon, basil, or a squeeze of lemon juice adds extra brightness and enhances the seafood flavor.
This lobster panzanella salad is best enjoyed on the day it is prepared, as the bread will continue to soften over time.
For a richer lobster roll-inspired experience, use butter-toasted gluten-free bread cubes before assembling the salad.
