Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Julia Rutland
Recipe by Coastal Living June 2009

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Recipe Summary

Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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