Recipes

Lobster & Shrimp Salad And Lobster Rolls

Incredibly elegant yet versatile, serve the salad as an entrée over greens - or go casual and use as a filling for a fabulous Lobster Roll. Serves 4

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.

For Lobster Rolls: Follow the above recipe, omitting the shrimp and the salad garnishes, and use 1 lb. of lobster meat. With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, hollow out the inside of the bread, and toast or grill until slightly crunchy on the outside. Spoon in the lobster filling and it's ready. Serve with crunchy potato chips, side salad and lemonade or a hearty beer. Now that's livin'!!