Lobster Shrimp Salad Croissants Recipes

DENNIE'S FRESH LOBSTER SALAD

Dennie's Fresh Lobster Salad image

A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!

Provided by DeniseM

Categories Salad Seafood Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound cooked lobster meat, cut into bite-sized pieces
¼ cup butter, melted
¼ cup mayonnaise
⅛ teaspoon ground black pepper

Steps:

Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.1 g, Cholesterol 143.6 mg, Fat 23.4 g, Protein 21.6 g, SaturatedFat 9.1 g, Sodium 495.8 mg, Sugar 0.2 g

LOBSTER-SHRIMP SALAD CROISSANTS

Lobster-Shrimp Salad Croissants image

This pleasant seafood salad is mild with a hint of lemon and dill. The recipe calls for imitation lobster, but feel free to use fresh if you like.-Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon minced chives
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound imitation lobster
1/2 pound cooked small shrimp, peeled and deveined and coarsely chopped
10 miniature croissants, split

Steps:

In a large bowl, combine the mayonnaise, dill, chives, lemon juice, salt and pepper. Stir in lobster and shrimp. Cover and refrigerate until serving. Serve on croissants.

Nutrition Facts : Calories 238 calories, Fat 15g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 529mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES

Lobster or Shrimp Salad with Corn and Tomatoes image

Provided by Mark Bittman

Categories quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Extra virgin olive oil as needed
2 tablespoons chopped shallot or onion
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
2 cups fresh corn kernels (about 4 ears corn)
Salt and freshly ground black pepper
4 medium tomatoes, cored and cut into eighths
Freshly squeezed lemon juice as needed
1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room temperature
1 teaspoon grated lemon zest
Chopped fresh parsley leaves or chives

Steps:

Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 6 grams, TransFat 0 grams

SEAFOOD SALAD CROISSANT SANDWICHES

Seafood Salad Croissant Sandwiches image

These elegant sandwiches would be great for a shower, reception, or luncheon. Serve on mini-croissants or slice a regular croissant in half if using as part of a buffet. You may want to add a leaf of butter or Boston lettuce to these sandwiches and you can substitute 3 to 6-inch pieces of French bread, buttered and lightly toasted, for the croissants.From an August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 lbs crabmeat (or any combination) or 1 3/4 lbs shrimp (or any combination)
1/2 cup chopped fennel or 1/2 cup celery
1/2 cup diced red bell pepper
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup diced red onion
3 tablespoons minced fresh parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
salt & freshly ground black pepper, to taste
6 croissants, split, buttered and lightly toasted

Steps:

Combine seafood, fennel and bell pepper in large bowl.
Combine sour cream and next 5 ingredients in small bowl; season to taste with salt and pepper.
Add sour cream mixture to saefood and mix well.
Cover and refrigerate.
Fill croissants just before serving.

SHRIMP SALAD ON CROISSANTS

Shrimp Salad on Croissants image

A no-frills shrimp salad, served on an elegant croissant to make one mighty-fine sandwich. (Whoever said "opposites attract" hit the nail on the head.) These two are a match made in Heaven!

Provided by Christmas Carol

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb medium shrimp, cooked, peeled and deveined
1/2 cup good-quality mayonnaise (like Hellman's)
1/3 cup chopped celery
2 teaspoons Old Bay Seasoning
2 teaspoons fresh lemon juice
1/4 teaspoon Worcestershire sauce
4 large croissants
lettuce leaf (romaine, red leaf, Boston) (optional)
tomatoes, sliced (optional)

Steps:

Cut shrimp in half and combine with remaining ingredients. Cover and refrigerate 15 minutes or more. Stir before serving. Serve on fresh croissants with lettuce and tomato if desired.

Nutrition Facts : Calories 469.5, Fat 25.1, SaturatedFat 9.4, Cholesterol 195.8, Sodium 1095, Carbohydrate 39.2, Fiber 1.9, Sugar 9.7, Protein 21.3

SHRIMP SALAD CROISSANTS

Shrimp Salad Croissants image

I've had this recipe for years and get raves whenever I make it. It can be served on a bed of lettuce or a-top a flaky croissant. Either way, it's perfect for a quick , delicious lunch. --Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 pound cooked small shrimp
2 celery ribs, diced
2 small carrots, shredded
1 cup mayonnaise
1/3 cup finely chopped onion
Dash salt and pepper
2 packages (2-1/4 ounces each) sliced almonds
8 croissants, split

Steps:

In a large bowl, combine the shrimp, celery and carrots. In a small bowl, combine the mayonnaise, onion, salt and pepper. Pour over shrimp mixture and toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, stir in almonds. Serve on croissants.

Nutrition Facts : Calories 543 calories, Fat 39g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 733mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

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