Lobster Shrimp Salad With Greens In Orange Cups Recipes

LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO

Steps:

• 1. Prepare a large bowl of ice water.
• 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
• 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

LOBSTER-SHRIMP SALAD CROISSANTS

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.

LOBSTER SALAD ( WITH ORANGE, DILL AND CAPERS)

Steps:

• Cut lobster meat into bite-size pieces and place them in a bowl. Add mayonnaise, orange rind, orange and lemon juices, salt, pepper and capers.
• Toss gently to coat well.
• Arrange one cup of salad greens on each of 4 plates.
• Scoop lobster salad over the greens and garnish with the dill and serve.

LOBSTER, SHRIMP SALAD WITH GREENS IN ORANGE CUPS

Steps:

• Oranges -- Cut in half and use a juicer to get 1/4 cup juice for the vinaigrette. Then use a spoon to scoop out the rest of the pulp and orange to serve your salad inches.
• Vinaigrette -- Make this ahead and just set in the refrigerator. Mix the fresh squeezed orange juice, oil, vinegar, dijon mustard, salt and pepper to taste and use a whisk to mix well. Done.
• Lobster and Shrimp -- If your seafood monger (fish market), or local grocery store will steam your shrimp and lobster for you, take advantage of it. I do all the time. If you buy your seafood frozen, thaw and then just steam. I prefer to steam rather than boil, but either method will work. Just use a colander over a medium pot of a a light boiling water. Add the shrimp and the lobster, cover and check in 2-3 minutes. The shrimp don't take long, just until they begin to curl and turn pink. Remove the shrimp to a plate to cool, and continue to cook the lobster until the shell is bright red and the meat is opaque, only another couple of minutes is all.
• Once cool, peel the shrimp and chop. For the lobster, remove from the shell and chop as well.
• Salad -- Mix the lobster, shrimp, melon, papaya, red onion, mint, and a couple of spoons of the vinaigrette. NOT too much, just enough to dress the salad.
• Greens -- In a medium bowl, add your greens, mandarin oranges, and olives and toss with a few spoons of the vinaigrette.
• Plating -- Add the salad to each plate, then top with the orange half in the middle of the greens, then fill each orange, over stuffed with the salad. Don't worry, I usually have the salad that spills over on the greens. Top with the chopped nuts and a sprig of mint.
• Depending on the size of your oranges, and how big your salad, this recipe can easily serve up to 6-8 people. Just half and scoop out 2 more oranges.