Lobster Shrimp Salad With Greens In Orange Cups Food

LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES

Steps:

• Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
• Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
• Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.