Recipes

Lobster & Shrimp Salad

Incredibly elegant yet versatile, serve the salad as an entrée over greens

1/2 lb. (1-1/2 cups) cooked lobster meat, thawed
1/2 lb. (1-1/2 cups) large cooked shrimp, cut into chunks
1/4 cup green onion, chopped
1/2 cup celery, chopped
1 Tbsp. Dijon mustard
1 Tsp. lemon juice
1 Tsp. Worcestershire sauce
1/3 cup mayonnaise
1/3 cup sour cream
salt & pepper to taste
1/4 cup slivered almonds
Mixed field greens and tomato slices for serving

If using our Lobster Meat by the Pound, drain off any liquid left from thawing, but there is no need to rinse the meat. Cut any larger pieces of meat into smaller chunks. Combine the lobster meat, with rest of the ingredients. Cover and chill for one hour.

Serve over greens, sprinkle with almonds and arrange tomato slices around the salad. For drinks, iced tea or white wine are the perfect match.