Lobster & crab salad with bloody mary dressing

Cooking Salads Lobster & crab salad with bloody mary dressing

Get the festivities rolling with this lobster and crab salad that will take you right through summer.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. To make Bloody Mary dressing, process tomatoes and chillies in a food processor until smooth. Stir in Worcestershire sauce, vodka and lime juice, season with salt, then refrigerate until needed.
  2. To make vinaigrette, whisk oil, vinegar and lime juice in a small bowl until combined, then stir in eschalots and chives. Season with salt and pepper.
  3. Place lobster and crab meat in a bowl, add half the vinaigrette and gently toss to combine. Place both lettuces, celery and remaining vinaigrette in a second bowl and gently toss to combine.
  4. To serve, layer lettuce and crab mixtures among small bowls, dotting with Bloody Mary dressing as you layer.

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80ml extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp lime juice
1 tsp finely chopped eschalot
2 tbsp finely chopped chives
1kg cooked lobster, tail meat removed, thinly sliced into medallions
350g cooked mud crab meat
1 iceberg lettuce, trimmed, leaves torn
1 butter leaf lettuce, small inner leaves only
1 celery heart, shaved or thinly sliced
4 small vine-ripened tomatoes, quartered
1 long red chilli, seeded, roughly chopped
1 1/2 tsp Worcestershire sauce
1 tbsp vodka
2 tbsp lime juice

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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