Mezza Luna
Mailing List
Follow Us
*Lobster and Shrimp Salad
|
A recipe from
Stefano Faita
|
|
INGREDIENTS
- (4
portions)
- 2 live 1 – 11/4 pound lobsters
- 20 shrimp (16-10, shelled)
- 3 Italian tomatoes (diced)
- 5 basil leaves (chopped)
- 75g black olives (pitted and chopped)
- 2 celery stocks (chopped)
- 1 lemon (juice only)
- 6 tbsp Olive oil
- Salt and pepper
METHOD
- -Bring a large pot of salted water to a boil and cook the lobsters for 10-15 minutes depending on the size.
- -Remove the lobsters from the water and cook the shrimp in the same water for 2-3 minutes
- -Remove the shrimp with and place them in a large salad bowl. Reserve.
- -Run the lobsters under cold water
- -When the lobsters are cool enough to handle, crack the shells and extract the meat.
- -Cut the meat into chunks no smaller than ½ inch
- -Add the lobster and all the other ingredients to the shrimp except the lemon juice and the olive oil
- -Whisk the lemon juice and olive oil together and add the dressing to the salad
- -Season with salt and pepper. Mix well and serve!