Lobster and Shrimp Salad

Lobster and Shrimp Salad

Suggested material offered in store


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 olive oil 
Salt and pepper


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. Whisk the lemon juice and olive oil together and add the dressing to the salad. Season with salt and pepper. Mix well and serve!

Seafood cracker
Seafood cisors
Big Pot



4 servings.

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