Lobster and Shrimp Salad
Suggested material offered in store
Ingredients
2 live lobsters 1 - 1 1/4 lb
20 shrimp 16-10 size, peeled
3 tomatoes, diced
5 basil leaves, chopped
75 g black olives, pitted and chopped
2 stalks celery, chopped
The juice of 1 lemon
6 tbsp Stefano's olive oil
Salt and pepper
Preparation
Bring a large pot of salted water to a boil and cook the lobsters for 10-15 minutes depending on the size. Remove the lobsters from the water and cook the shrimp in the same water for 2-3 minutes.
Remove the shrimp with and place them in a large salad bowl. Reserve.
Run the lobsters under cold water. When the lobsters are cool enough to handle, crack the shells and extract the meat.
Cut the meat into chunks no smaller than ½ inch. Add the lobster and all the other ingredients to the shrimp except the lemon juice and the olive oil.
In a small bowl, whisk the lemon juice and olive oil together and add the dressing to the salad. Season with salt and pepper. Mix and serve!
Yield
4 servings.
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