Lobster and Shrimp Salad

Recipe from Stefano Faita

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

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!