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Lobster & crab salad with bloody mary dressing
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Kick off the party with a summer-ready lobster and crab salad.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 20.00 ml sherry vinegar
  • 21.00 gm lime juice
  • 1 tsp finely chopped eschalot
  • 40.00 ml finely chopped chives
  • 1kg cooked lobster, tail meat removed, thinly sliced into medallions (see top tips)
  • 350g cooked mud crab meat (see top tips)
  • 1 iceberg lettuce, trimmed, leaves torn
  • 1 butter leaf lettuce, small inner leaves only
  • 1 celery heart, shaved or thinly sliced (see top tips)
  • 350g tomato
  • 1 long red chilli, seeded, roughly chopped
  • 9.15 gm Worcestershire sauce
  • 20.00 ml vodka
  • 42.00 gm lime juice
Instructions:
  • Blend fresh, ripe tomatoes and spicy chillies in a food processor until velvety. Mix in the rich Worcestershire sauce, a splash of vodka, and zesty lime juice. Season generously with salt, then chill in the refrigerator until ready to use.
  • In a small bowl, vigorously whisk together oil, vinegar, and lime juice until well blended. Fold in eschalots and chives, then season with salt and pepper to taste.
  • Combine lobster and crab meat in a bowl with half of the vinaigrette; gently toss. In a separate bowl, combine both lettuces, celery, and remaining vinaigrette; gently toss to combine.
  • Create a beautiful presentation by assembling layers of lettuce and crab mix in individual bowls, gently adding dollops of Bloody Mary dressing between each layer.

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