Fresh Lobster Salad

Lobster Salad is for Dinner tonight. I'm going to toss some hot dog buns in the oven to toast....and STUFF it full of this wonderful mixture. I bought the lobster meat pre cooked, so preparing this will take only as long as it takes to toast the buns. I love dinners this delicious and easy!


Ingredients

• 1 pound cooked lobster meat, cut into bite-sized pieces
• 1/4 cup butter, melted
  
• 1/4 cup mayonnaise
  
• 1/8 teaspoon ground black pepper

Directions
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Source:Salad

Papaya Salad with Grilled Shrimp

I love tossing shrimp into a fresh salad. This papaya salad recipe with shrimp is awesome for a light lunch or dinner.

Ingredients

• 1-1/2 pounds frozen large shrimp in shells
• 1 tablespoon butter or margarine, melted
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon white pepper
  
• 1/8 teaspoon ground red pepper
  
• 1 fresh Serrano pepper
  
• 1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)
  
• 1/3 cup chopped, peeled Jicama
  
• 2 tablespoons pineapple juice or orange juice
  
• 1 tablespoon snipped fresh cilantro or parsley
  
• Nonstick spray coating
  
• 1/3 cup chopped red sweet pepper

Directions
Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat. For salsa, wear plastic gloves to halve Serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together Serrano pepper, papaya or mango, sweet pepper, Jicama, pineapple or orange juice, and cilantro or parsley. Set aside. Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa. Makes 6 servings.
Source:Papaya

Shrimp with Romaine

If you are having a stressful week, I recommend this easy-as-pie shrimp salad recipe. Four ingredients, and 5 minutes time and you will be enjoying a gourmet caliber feast that will make onlookers drool.

Ingredients

• 1/4 cup olive oil
  
• 1/2 tsp. kosher salt or 1/4 tsp. salt
  
• 1 lb. fresh or frozen large shrimp, peeled and deveined
• 2 hearts of romaine lettuce, halved lengthwise
  
• 1/4 cup finely shredded Parmesan cheese
  
• 2 lemons
  
• Olive oil
  
• Kosher salt or salt and freshly ground black pepper

Directions
In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.) Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
Source:Shrimp with Romaine Recipe

Tarragon Crab Salad

Seafood salads are always fresh, light and tasty. I love making this recipe for summer grilling parties. Again, you can use any kind of crab you like for this recipe, but I prefer to use Jonah Crab because I can get it delivered fresh, already picked and cooked!

Ingredients

• 1 large egg yolk
  
• 1 tablespoon white-wine vinegar
  
• 1 tablespoon water
  
• 3 tablespoons mild olive oil
  
• 1 pound Jonah crab meat
• 2 teaspoons chopped tarragon
  
• 3 tablespoons chopped chives
  
• 2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
  
• 3 cups baby romaine leaves

Directions:
Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream. Toss crab meat with dressing, tarragon, and chives. Season tomatoes with salt and serve topped with romaine and crab.
Source:Tarragon Crab Salad

Lobster Salad with Lemon Garlic Pita Wedges

I love fresh lobster salad. This recipe can be used as a lobster roll substitute as well. Just toast up some hot dog buns and serve the salad in them as opposed to the garlic pita wedges. If you really want to take the flavor to the next level, before you toast the hot dog buns, spread some butter and sprinkle some garlic powder on them to create garlic bread hot dog buns.

Ingredients

• 2 tablespoons salt
  
• 1 (1 1/2-pound)live Maine lobster
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon grated lemon rind
  
• 1 tablespoon fresh lemon juice
  
• 1/2 teaspoon ground coriander
  
• 1/4 teaspoon salt
  
• 1 tablespoon minced red onion
  
• 2 tablespoons minced yellow bell pepper
  
• 2 tablespoons chopped Italian parsley
  
• Lemon-Garlic Pita Wedges

Directions
Bring a large pot of water to a boil; add 2 tablespoons salt to water. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 6 minutes. Drain and cool. Remove meat from claws and tail; coarsely chop. Chill lobster meat. Combine mayonnaise and next 4 ingredients in a medium bowl; mix well. Stir in onion, bell pepper, and parsley. Add chilled lobster; toss to coat. Serve Lobster Salad with Lemon-Garlic Pita Wedges.
Source:Salad & Lemon Garlic Pitas