I made this for a cookout and it was a HIT! I omitted the lobster but there was still plenty of seafood. The dressing was a little light for me, so I added a few tablespoons of mustard vinaigrette and it was perfect. Definitely a crowd pleaser, I would make it again!
Mixed Seafood Salad
Photo: Marcus Nilsson; Styling: Philippa Brathwaite
More From Cooking Light
Total: 2 Hours, 50 Minutes
Amount per serving
- Calories: 339
- Fat: 11.2g
- Saturated fat: 1.8g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 2.1g
- Protein: 44.4g
- Carbohydrate: 14.5g
- Fiber: 4.7g
- Cholesterol: 283mg
- Iron: 6.7mg
- Sodium: 683mg
- Calcium: 192mg
- 1 1/2 cups water
- 6 tablespoons fresh lemon juice (about 2 lemons), divided
- 1 1/2 pounds mussels, scrubbed and debearded
- 1/2 pound peeled and deveined sustainable shrimp, such as pink
- 1/2 pound cleaned skinless squid
- 1 (1 1/4-pound) wild American lobster
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cups fresh cilantro leaves
- 1 cup thinly sliced radicchio
- 1 1/2 cups thinly sliced celery
- 1 cup thinly sliced red onion
- 1/4 teaspoon crushed red pepper
- 1 head frisée, torn
- 1. Bring 1 1/2 cups water and 3 tablespoons juice to a boil in a Dutch oven. Add mussels; cover and cook for 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Cool. Remove meat from the mussels; discard shells. Place mussels in a large bowl.
- 2. Add shrimp to boiling liquid in pan; cook 2 minutes or until done. Remove shrimp from pan with a slotted spoon, and add to mussels. Cut squid crosswise into 1/4-inch rings, and leave tentacles whole. Add squid to boiling liquid in pan; cook for 1 minute. Remove the squid from pan with a slotted spoon. Cool; add squid to mussels mixture. Add lobster to pan, and cover, reduce heat, and simmer for 8 minutes. Remove lobster from pan, reserving 1 tablespoon cooking liquid; cool lobster. Remove meat from lobster tail and claws; coarsely chop. Add lobster, salt, and black pepper to mussels mixture.
- 3. Combine the remaining 3 tablespoons juice, reserved cooking liquid, and olive oil in a bowl, stirring with a whisk. Drizzle lemon mixture over seafood mixture; toss gently to coat. Cover and marinate in refrigerator for 1 1/2 hours. Add cilantro and remaining ingredients to seafood mixture, and toss gently.
- Sustainable Choice: What About Gulf Shrimp? According to Monterey Bay Aquarium Seafood Watch, Gulf shrimp are considered a good alternative. Post oil spill, the U.S. government says they've tested safe to eat.
Only you will be able to view, print, and edit this note.Add Note