Lobster, Shrimp Salad With Greens in Orange Cups
Ready In: 40 mins
Serves: 4-8
Yields: 4-8 Individual Salads
Ingredients
Salad
- 1 lobster tail, steamed and diced (most grocery stores will steam them while you shop, take advantage of that option)
- 1⁄2 lb shrimp, steamed and diced (most grocery stores will steam them while you shop, take advantage of that option)
- 3⁄4 cup papaya, diced
- 3⁄4 cup honeydew melon, diced (you could also use cantaloupe or mango)
- 1⁄4 cup red onion, cut in quarters and thin sliced
- 1 teaspoon of fresh mint, fine chopped
Vinaigrette
- 1⁄4 cup orange juice
- 1⁄2 cup vegetable oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- salt
- pepper
Greens and Oranges
- 2 oranges, cut in half and the pulp removed
- 1 (7 ounce) bag butter greens (I like a mix of Bibb, Boston, but you can use any of your favorite. I just don't like crispy romaine)
- 1⁄4 cup black olives, cut in half
- 1 (5 ounce) can mandarin oranges, drained
Garnish
- 1⁄4 cup chopped macadamia nuts
- mint sprig
Directions
- Oranges -- Cut in half and use a juicer to get 1/4 cup juice for the vinaigrette. Then use a spoon to scoop out the rest of the pulp and orange to serve your salad inches.
- Vinaigrette -- Make this ahead and just set in the refrigerator. Mix the fresh squeezed orange juice, oil, vinegar, dijon mustard, salt and pepper to taste and use a whisk to mix well. Done.
- Lobster and Shrimp -- If your seafood monger (fish market), or local grocery store will steam your shrimp and lobster for you, take advantage of it. I do all the time. If you buy your seafood frozen, thaw and then just steam. I prefer to steam rather than boil, but either method will work. Just use a colander over a medium pot of a a light boiling water. Add the shrimp and the lobster, cover and check in 2-3 minutes. The shrimp don't take long, just until they begin to curl and turn pink. Remove the shrimp to a plate to cool, and continue to cook the lobster until the shell is bright red and the meat is opaque, only another couple of minutes is all.
- Once cool, peel the shrimp and chop. For the lobster, remove from the shell and chop as well.
- Salad -- Mix the lobster, shrimp, melon, papaya, red onion, mint, and a couple of spoons of the vinaigrette. NOT too much, just enough to dress the salad.
- Greens -- In a medium bowl, add your greens, mandarin oranges, and olives and toss with a few spoons of the vinaigrette.
- Plating -- Add the salad to each plate, then top with the orange half in the middle of the greens, then fill each orange, over stuffed with the salad. Don't worry, I usually have the salad that spills over on the greens. Top with the chopped nuts and a sprig of mint.
- Depending on the size of your oranges, and how big your salad, this recipe can easily serve up to 6-8 people. Just half and scoop out 2 more oranges.
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