CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Lobster and Shrimp Salpicon on a Bed of Greens

Six servings as a first course

Ingredients

  • 3 Tbsp. extra-virgin Olive Oil
  • 1 to 2 Tbsp. fresh Lemon Juice (lime juice can be substituted or blended with lemon)
  • Pinch Saffron (optional)
  • To Taste: Sea Salt and freshly ground Black Pepper
  • Finely chopped Red Bell Pepper
  • 1 generous Tbsp. finely chopped Chives or Scallion, with greens
  • 1 lb. freshly cooked Lobster Meat, coarsely chopped
  • 1 lb. freshly steamed and shelled Shrimp, cut into coarse chunks
  • Greens of your choice

Directions

  1. While there are many variations on this international preparation, I prefer the simplest treatment.
  2. In a glass bowl, whisk the olive oil with seasonings and lemon juice. Add the chives or scallions and a bit of red bell pepper. Allow to rest for a few hours; the flavors will meld. Taste and correct seasoning with more lemon, salt and pepper to your taste. At this stage it should be a flavor-infused vinaigrette. Add cut lobster and or steamed chopped shrimp or even lump crab. All make for a great blend.
  3. When ready to serve, arrange a bed of greens (I love mache, frisee or Belgium endive, or Boston lettuce) and spoon the dressed lobster atop the greens. Drizzle with any remaining vinaigrette from the lobster mix.

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