Lobster And Shrimp Salad With Fresh Vegetables Recipe
Servings: 8
Ingredients
- 6 x lobster tails - (8 ounce ea)
- 1 lb tiger shrimp
- 6 x ears fresh corn shucked
- 1 1/2 lb zucchini diced
- 1 1/2 lb cherry tomatoes halved
- 4 x scallions, white part and 2" green minced
- 1/4 c. fresh tarragon minced
- 1/4 c. fresh basil minced
- 1 c. endive leaves Juice of 2 lemons
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt (optional) Freshly-grnd black pepper to taste
- 5 Tbsp. extra virgin olive oil
- 5 Tbsp. sparkling water
Directions
- Remove the lobster meat from the shells and slice into thin slices. Remove the shells and tails from the shrimp and clean. Slice in half, lengthwise and add in to the lobster meat.
- Simmer the shucked corn for 3 min. Remove from the water and cold till they can be held. Remove the corn kernels with a sharp knife and add in to the seafood.
- Add in the zucchini, cherry tomatoes, and scallion, as well as the herbs and endive leaves. Cover and chill.
- Just before serving, mix all of the ingredients of the vinaigrette in a small bowl, including the salt if using. Sprinkle over the seafood and toss.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 81 | 63% |
| Total Fat 9.15g | 11% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Potassium 528mg | 15% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.41g | 3% |
| Protein 2.9g | 5% |
