Caudle's Lobster Salad

Caudle's Lobster Salad

WHAT YOU NEED

2 stalks Celery (Finely Chopped)
1/2 cup Mayonaise
Juice of 1/2 lemon
Sea Salt and Pepper to taste
(Optional) 1 tbsp Red Onion (Finely Diced)

WHAT YOU DO:
1) In a large bowl combine the lobster meat, celery, onion and mayonnaise.

2) Mix well until all ingredients are well coated with mayo.

3) Add the lemon juice and salt and pepper and give another good stir.

4) Fill a hot dog bun with the lobster roll mix and serve. Makes 4 nice sized lobster rolls.

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Shrimp & Avocado Grapefruit Salad

Shrimp & Avocado Grapefruit Salad

Serves: 6 • Time to Prepare: 30 min.

Ingredients

1/4 cup pumpkin seeds or pine nuts
1/4 cup + tbsp. extra virgin olive oil
2 tbsp. fresh lime juice
1 small shallot, thinly sliced
1/4 cup fresh cilantro, chopped
1 large pink grapefruit
1 avocado, peeled and cut into 1/4 inch wedges
  salt and pepper to taste
3/4 lb. Aqua Star Raw Peeled Shrimp
(thawed according to package directions)
1 5 ounce head of Boston Leaf Lettuce,
torn into bit size pieces

Directions

Preheat oven to 400° F. Spread seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted. Transfer to a plate and let cool.

In a large bowl combine 3 Tbsp. olive oil with lime juice, shallot and cilantro.

Using a sharp knife, peel the grapefruit and remove all of the white skin. Working over the bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membrane into the bowl; discard the membrane. Gently stir in the avocado and season with salt and pepper.

In a medium frying pan, heat the remaining 2 Tbsp. of olive oil. Add shrimp, season with salt and pepper and cook over moderate heat until shrimp are pink and flesh is opaque, about 4 minutes.

Arrange lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette. Gently toss. Arrange the shrimp over the salad and drizzle with the remaining dressing. Scatter the pumpkin seeds over top and serve right away. 

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Asian Tilapia Salad

Serves: 4 • Time to Prepare: 17 min.

Ingredients

1 lb. fresh tilapia, cut into 1 1/2 inch thick strips
3 scallions, chopped
1/4 cup sesame ginger dressing, divided
1 can (15 oz.) sliced baby corn, drained and rinsed
1 bag (10 oz.) mixed salad greens

Directions

In a medium bowl, combine tilapia and scallions with 2 Tbsp.
sesame ginger dressing. Refrigerate 10 minutes.

Heat broiler. Place tilapia on a foil-lined baking sheet and broil for 7 minutes or until fish is cooked through.

Toss remaining 2 Tbsp. dressing with baby corn and salad greens until lightly coated. Divide salad and fish among plates.

 

Source: Woman's Day Kitchen from Woman's Day; July 7, 2009.
Photo: Iain Bagwell

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Smoked Salmon Salad

Smoked Salmon Salad

Serves: 4 • Time to Prepare: 15 min.

Ingredients

6 oz. thinly sliced Heritage Smoked Salmon
6 tbsp. olive oil
3 tbsp. balsamic vinegar
6 cups baby greens
1/2 small red onion, thinly sliced
12 red cherry tomatoes
12 yellow cherry tomatoes
  salt and pepper to taste

Directions

Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.

Place greens, tomatoes and onion in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon and serve.

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Shrimp & Scallop Mango Salad with Balsamic Dressing

Shrimp & Scallop Mango Salad with Balsamic Dressing

Serves: 4 • Time to Prepare: 30 min.

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp. crushed garlic
1 tbsp. chopped basil
8 cups mixed field greens
1 large mango
8 large sea scallops
8 large shrimp (peeled and deveined, tail off)
  black pepper to taste
  sea salt to taste

Directions

Combine olive oil, balsamic vinegar, garlic, basil and pepper to taste in a small bowl. Whisk well and put in fridge. Rinse shrimp and scallops with cold water, then put in a large bowl and drizzle some olive oil over top. Season with salt and pepper to taste and mix well. Cut mango into strips and set aside in bowl.

Preheat grill on medium heat. Place scallops and shrimp on grill. Scallops should go on first as they take slightly longer to cook. Grill scallops for about 10 minutes and the shrimp for about 8 minutes.

Place 2 cups or field greens on plate and cover with a few mango slices. Top with shrimp and scallops and drizzle dressing over top.

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Caudle's Lobster and Shrimp Salad

Caudle's Lobster and Shrimp Salad

Serves: 20 • Time to Prepare: 30 min.

Ingredients

1 cup lobster meat, chopped (approx. 1/3 lb.)
1 cup North Atlantic Ice Shrimp or Salad Shrimp (approx. 1/3 lb.)
2 celery stalks, finely chopped
1/2 cup mayonnaise
1/2 cup green onion, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup hot yellow pepper, finely chopped
1/4 cup parsley, finely chopped
  lemon juice from 1/2 lemon
  cracked black pepper to taste
  sea salt to taste
  extra sharp aged cheddar (3 years or older)
  crispy gourmet crackers

Directions

In a large bowl combine lobster, shrimp, celery, green onions, dill, parsley, yellow pepper. Stir well. Add in mayonnaise and the juice of half a lemon and combine all ingredients thoroughly. Add sea salt and black pepper to taste.

Thinly slice the aged cheddar and place on a crispy gourmet cracker. Top with salad mixture and garnish with a small sprig of parsley.

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