Caribbean Seafood Salad Recipe
Servings: 1
Ingredients
- 1 x lobster tail, 3/4 pound thawed
- 8 lrg shrimp, uncooked
- 2 quart boiling water
- 1 x lemon, sliced
- 2 x ripe papayas, about 5-inch size
- 2 x green onions, chopped
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lime juice
- 1 x avocado, peeled, pitted, sliced
- 1 head Romaine lettuce
- 1 x egg yolk
- 2 Tbsp. fresh lime juice
- 1 tsp Dijon mustard
- 1 c. extra virgin olive oil or possibly vegetable oil
- 1 tsp salt freshly grnd pepper, to taste
Directions
- Drop lobster tail and shrimp into boiling water with lemon. Cook just till shrimp are pink; remove shrimp. Cook lobster according to package directions. Remove. Cold in cool water. Remove shells from fish. Cut lobster into 3/4-inch pcs. Mix with shrimp in bowl. Peel and seed papayas. Cut into 3/4-inch dice. Blend lightly with seafood and onions.
- Mix in oil, lime juice and salt and pepper to taste. Cover and refrigerateat least 30 min, or possibly till serving time, but not exceeding 6 hrs.
- Just before serving, add in avocado. Line clear salad bowl with crisp lettuce leaves; garnishing by standing a few leaves on end on one side of the bowl. Pile salad into center. Serve with Lime Mayonnaise to spoon over individual servings.
- Lime Mayonnaise:Into blender or possibly food-processor, place egg, lime juice and mustard. Turn processor on. Slowly drizzle in 1/4 to 1 c. oil to make a creamy mayonnaise. Taste. Add in 1/2 to 1 tsp. salt and pepper.
- Makes 1 c..
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