Lobster and Shrimp Seafood Salad

Everyone in my house was in the mood for lobster rolls and I only had 4 small frozen tails in the freezer!  Knowing that I would have to stretch the seafood as far as possible to make sure everyone left the table satisfied, I added some shrimp to the mix.   The shrimp fills up space in this salad and almost doubles the amount I end up with when making lobster rolls. I added a Brioche roll to fancy this up, instead of a regular Coney bun.

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Ingredients:
4 Lobster tails (poached in butter and a sprinkle of old bay and removed from shell)
12 oz jumbo shrimp (poached in vegetable stock and a sprinkle of old bay and removed from the shells)
Heart of celery, with leaves, small diced
1/2 medium sweet onion, small diced
1 lemon, zested and juiced
1 cup Dukes mayonaise
Salt and pepper to taste

Prepare the veggies:


For the shrimp:
I cook my shrimp in the shell in a mix of boiling veggie stock and old bay. When the shrimp curl up, remove them and let cool. I always toss with ice to stop the cooking. Peel after cooking and chop into bite-sized bits.

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For the lobster:
I leave the shell on when I cook the tails. I cook the lobster in a bath of butter with a little lemon juice and old bay – lid on. When the tails are red and curled, remove them and let cool. I toss with a little ice to stop the cooking. Chop into bite sized bits.


For the bread:
You cannot go wrong with Brioche buns here. Slice them in half and gently toast the sliced side on a buttered griddle just prior to serving.


For the salad:
Time to assemble! Your shrimp and lobster should be cool and ready to mix into the salad. Add the seafood, mayo, celery, and lemon zest and a little bit of the lemon juice in a large bowl and stir well. Taste it at this point and decide if you need more salt, pepper, juice, old bay, dill…etc. The list of additions is endless.

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Enjoy your seafood salad on a roll, crackers or on lettuce as a salad.

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