Lobster Salad

Coastal Living
This beautiful salad tastes equally delicious with shrimp. Substitute 1 1/2 pounds cooked, peeled, and deveined shrimp for the cooked lobster. Prep: 35 minutes.
Makes 7 cups


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3 oranges
1 red bell pepper, diced
1 English cucumber, cut in half lengthwise and thinly sliced
1/2 cup thin jicama strips
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1/4 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (1 1/2- to 1 3/4-pound) lobsters, cooked


1. Peel and section oranges over a large bowl, squeezing juice from membranes. Add bell pepper and next 9 ingredients, stirring gently.

2. Remove lobster from shell, keeping claw meat intact. Thinly slice tail meat. (Lobsters should yield about 2 1/2 cups chopped meat.) Add lobster to vegetable mixture, stirring gently.

Created date

May 2009