Lobster and Shrimp Salad with Lobster Rolls

Information

Enjoy a fresh lobster and shrimp salad served in soft rolls toasted with butter. Tender seafood, crisp celery, herbs, and a creamy seasoned dressing make this an inviting lunch or special-occasion dish.

Ingredients

• 1/2 lb. (1-1/2 cups) cooked lobster meat, thawed
• 1/2 lb. (1-1/2 cups) cooked shrimp, cut into chunks
• 1/4 cup green onion, chopped
• 1/2 cup celery, chopped
• 1 Tbsp. Dijon mustard
• 1 Tsp. lemon juice
• 1 Tsp. Worcestershire sauce
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• salt & pepper to taste
• 1/4 cup slivered almonds

Mixed field greens and tomato slices for serving

Option: Starting with Raw Lobster and Shrimp

If you are starting with raw seafood, use the following amounts to yield the cooked lobster and shrimp needed for this recipe:

• Lobster: Use about 2/3 lb. raw lobster meat, or approximately 2 to 2-1/2 lbs. whole live lobster, to yield 1/2 lb. cooked lobster meat.
• Shrimp: Use about 2/3 lb. raw peeled and deveined shrimp to yield 1/2 lb. cooked shrimp.

Prepare Lobster & Shrimp

For best results, do not rinse the cooked seafood. Simply drain it well and pat dry, if needed, before combining it with the remaining ingredients.
For food safety, shrimp and lobster should be cooked until the flesh is pearly and opaque; a thermometer target of 145°F / 63°C is also appropriate.FDA seafood guidance

• Bring a large pot of lightly salted water to a gentle boil.
• Cook the lobster separately until the meat is firm, pearly, and opaque. Remove it from the water and allow it to cool completely before cutting it into bite-sized pieces.
• Cook the shrimp for 2 to 3 minutes, just until pink, firm, and opaque. Do not overcook.
• Drain the cooked seafood well and cool it completely in the refrigerator before preparing the salad.
• Once chilled, cut the lobster and shrimp into chunks and continue with the recipe as written.

Preparation

If using our Lobster Meat by the Pound, drain away any liquid remaining after thawing. There is no need to rinse the lobster meat. Cut any larger pieces into bite-sized chunks.

• Combine the lobster meat with the remaining salad ingredients.
• Cover and refrigerate for at least 1 hour to allow the flavors to blend.
• Serve the lobster and shrimp salad over fresh greens.
• Sprinkle with almonds and arrange tomato slices around the salad.

For a refreshing pairing, serve with iced tea or a chilled white wine.

Lobster Rolls

To make lobster rolls, prepare the recipe as above, but omit the shrimp and the salad garnishes. Use 1 pound of lobster meat.

• Slice 4 long French or hoagie-style sandwich rolls lengthwise.
• Gently hollow out some of the soft bread from the center of each roll.
• Toast or grill the rolls until lightly crisp on the outside.
• Spoon the lobster filling into each warm roll and serve immediately.

Serve the lobster rolls with crunchy potato chips, a side salad, and lemonade or a hearty beer.