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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.7
  • Total Fat: 10.9 g
  • Cholesterol: 118.5 mg
  • Sodium: 1,128.2 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 27.3 g

View full nutritional breakdown of Shrimp & Lobster Salad calories by ingredient
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Shrimp & Lobster Salad

Submitted by: PIXIESTIX6669
Shrimp & Lobster Salad

Introduction

This salad has been adapted from a dish my mom made for us as kids...it was one of our favorites, and I make it often in the summer when lobster prices are $5.99/lb...ahhh, lobster...my favorite food! The prep sounds labor intensive, but if you're a lobster lover, it doesn't matter... This salad has been adapted from a dish my mom made for us as kids...it was one of our favorites, and I make it often in the summer when lobster prices are $5.99/lb...ahhh, lobster...my favorite food! The prep sounds labor intensive, but if you're a lobster lover, it doesn't matter...
Number of Servings: 4

Ingredients

    2 1.5lb live lobsters (yields aprox 2.5 cups meat)
    20 jumbo shrimp, peeled and deveined, tails intact
    20 jumbo black olives, fresh or canned, drained
    20 Tuscan peppers (pepperoncini, drained and sliced)
    2 stalks organic celery, thinly sliced
    1 small onion, sliced
    1 large fresh lemon, juiced, seeds removed
    1 small organic red bell pepper, chopped
    3 tbsps capers in vinegar, rinsed and drained
    2 tbsps extra virgin olive oil
    Ground black pepper to taste
    4 cups Arugula



Directions

Bring a very large pot of water to a boil; quickly add live lobsters heads first (thanking the universe & the lobster gods for this glorious delicacy), and cover quickly; boil for 15 mins;
In a smaller pot, blanch shrimp until pink and cooked through, about 5 mins;
Carefully remove lobsters from pot and run under cold water for easier handling; remove meat from claws, knuckles and tails; cut tail meat into 1/2" chunks; rinse shrimp in cold water until cool; drain.
In a large mixing bowl, combine lemon juice, black pepper and olive oil with onion, celery, olives, capers and peppers; add shrimp and lobster and toss well;
Serve on beds of arugula


Serving Size: Makes about 4 servings






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