Lobster Salad

We like to serve this Lobster Salad with a soft roll, a couple of fresh salads, and a chunk of aged cheddar cheese for lunch here in Napa. You can also dress it up by serving in a cocktail glass with a lime round garnish and scoop it up with homemade sourdough crostinis.

The idea is to cook the seafood in one pot and gently cool with air in the refrigerator (instead of rinsing with cold water) to retain more of the flavors of the seafood. The creaminess and mineral quality of the salad with the addition of the fresh herbs perfectly complements the rich, full-bodied William Hill Estate Bench Blend Chardonnay. Serves 4 people.

What you will need:
2 each 6-ounce lobster tails
1 pound (21/25) shrimp
½ pound crab meat
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 tablespoons fresh herbs of your choice

Place the lobster tails in a large pot, cover with water, and salt generously. Bring tails to a simmer for 3.5 minutes. Remove from heat and add shrimp; stir and let stand for 3 minutes. Pour shrimp and lobster tails through a strainer. Place on a large cookie sheet and let stand for 15 minutes at room temperature. Place cookie sheet in the refrigerator to cool for an additional 15 minutes.

After removing from the refrigerator, peel lobster and shrimp tails. Slice the lobster tails into medallions with a sharp knife and chop the shrimp tails in bite size pieces. In a large bowl add all the ingredients and mix gently with a spatula. Chill salad in a refrigerator for 30 minutes to let the flavors come together and serve within 24 hours. Enjoy!

Download Recipe PDF
Lobster Salad