Shrimp & Lobster Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1.5lb live lobsters (yields aprox 2.5 cups meat)20 jumbo shrimp, peeled and deveined, tails intact20 jumbo black olives, fresh or canned, drained20 Tuscan peppers (pepperoncini, drained and sliced)2 stalks organic celery, thinly sliced1 small onion, sliced1 large fresh lemon, juiced, seeds removed1 small organic red bell pepper, chopped3 tbsps capers in vinegar, rinsed and drained2 tbsps extra virgin olive oilGround black pepper to taste4 cups Arugula
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
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
Nutritional Info 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
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