I am always looking for new recipes for easy meals, especially in the summer. Last week I wanted to make a light and simple meal and, not being able to find just the right recipe, I decided to make a dish using lobster and shrimp. I put together a Lobster and Shrimp Salad that tasted amazing! When placed on a bed of lettuce, it is a perfect summer dish for lunch or dinner, ideal on those days when it is just too steamy for a warm meal.
To make this dish, I used lobster meat and shrimp that were already cooked. You can certainly cook the seafood yourself, either just before making the salad or up to a day in advance. Keep in mind that if you buy raw seafood, you will need more than the following recipe calls for. The amount of each seafood can also be adjusted to your taste; for example, I prefer more lobster than shrimp.
The olives I use are from Whole Food, though you can use any that you prefer. Using fresh herbs, whether you pick them from your own garden or buy them, will always give your recipes more flavor. I strongly recommend using fresh herbs whenever possible!
Lobster and Shrimp Salad
Serves 2 (or 4 as a side dish)
1lb lobster tails, cooked
½ lb large shrimp, cooked
½ cup pitted Mt Athos green olives with Sicilian herbs, cut into quarters
½ cup pitted black olives with Herbs de Provence, cut in half
½ cup olive oil
¼ tsp coarse ground black pepper
½ cup finely chopped fresh basil and parsley (total, adjust to taste)
1 tbsp fresh lemon juice
romaine lettuce leaves, optional
Whisk together olive oil, lemon juice, black pepper, basil and parsley. Set aside.
Cut lobster tails and shrimp into small chunks and place in a medium bowl. Add olives to seafood, then pour on the olive oil mixture and toss to coat evenly.
Place salad over a bed of romaine lettuce and serve as a main course, or use as a side dish to compliment your favorite fish.