Seasoned shrimp, crabmeat and lobster nestled on a bed of mixed greens with red onion, bacon, blue cheese, cucumbers, cherry tomatoes and avocado served with Remoulade dressing.
½cupchili sauce(in the Asian or International section); see recipe notes
2tablespoonshorseradishin the seafood section; see recipe notes
2tablespoonsDijon mustard, course
¼cupsteak sauce, A1 or HP brand
1teaspoonWorcestershire sauce
¼cuphoney
2clovesgarlic, minced
1largelemon, juiced
2teaspoonsdill, dried (see recipe notes if using fresh)
salt and pepper , to taste
Instructions
Cook the Shrimp
To boil: bring large stockpot of water to boil; add in 2 tablespoons of Creole seasoning; add shrimp; cook for 5-8 minutes until they're pink/orange; drain and refrigerate till cool
Creole seasoning, 1 pound shrimp
To blacken: pat shrimp dry with paper towel; lightly season with Creole seasoning; heat DRY cast iron skillet to medium high heat; place seasoned shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are slightly pink and browned; refrigerate till cool
Cook the Lobster
Rinse and pat dry; use kitchen scissors and cut a slit down the top of the shell lengthwise; Place on ungreased baking sheet
Turn oven to 500ºF or "broil" setting; place lobster on middle rack and broil for 5-8 minutes, until the flesh turns slightly pink; remove and allow to cool. Once cooled, remove shell and scoop out lobster meat; set aside
Prep the Crabmeat
Place in a fine meshed colander and drain; do not rinse
Make the Remoulade Salad Dressing
Combine all dressing ingredients into large bowl; mix well and refrigerate
2 cups mayonnaise, ½ cup chili sauce, 2 tablespoons horseradish, 2 tablespoons Dijon mustard, ¼ cup steak sauce, 1 teaspoon Worcestershire sauce, ¼ cup honey, 2 cloves garlic, 1 large lemon, 2 teaspoons dill
Make the Salad
Dice red onion, halve cherry or grape tomatoes, slice cucumber; prepare bacon and drain on paper towel
2 large cucumbers, 1 pint grape tomatoes, 1 cup red onion, 1 pounds bacon
Cut bacon (once cooled) into tiny pieces; set aside
Plate mixed greens on plates or shallow bowls
16 ounces mixed greens
Add equal amounts of seafood, onion, bacon, blue cheese, tomatoes and cucumbers to each plate
1 pound shrimp, 16 ounces lump crabmeat, 6 lobster tails, 16 ounces mixed greens, 2 large cucumbers, 1 pint grape tomatoes, 1 cup red onion, 10 ounces blue cheese, 1 pounds bacon, salt and pepper
Slice avocado and place equal amounts on each plate
2 large avocados
Serve with Remoulade dressing on the side
Notes
Prep and cook seafood first
Then, make the dressing
While those two are cooling in the fridge, chop vegetables
Total yield:This salad and dressing recipe makes 8-appetizer salads or 4-entree size salads. About the shrimp:Frozen shrimp is packaged and labeled according to the number of shrimp per pound. So, if you buy medium shrimp (they're usually 36/40 or 41/50) you'll get anywhere from 36 to 50 shrimp per pound. If you're serving Seafood Cobb Salad as an appetizer, allow about 5 shrimp per person. If you're serving this as a main course, allow 10 shrimp per person.Keep in mind, you're gonna have crabmeat and lobster on the salad, too, so you can easily make 4-entree salads with one pound of medium to medium-large shrimp.About the crabmeat and lobster:Fresh crabmeat and lobster is expensive. As a substitute, use canned or frozen. Another option is to use imitation crab or lobster.About the chili sauce:This is usually in the Asian or International section. Use "sweet n spicy" or just plain "chili" sauce. About the horseradish:Use "prepared horseradish" that's kept in the cold seafood section. Do not use "horseradish sauce" that's on the condiment aisle with the ketchup and mayo.About the bacon:If you don't have time to fry bacon, use real bacon bits. You'll need about 10-ounces, total, for 4 entree size salads.About the dill:If using fresh dill, use 3 times as much as dried.About the Creole seasoning:If you don't care for a little bit of spice, leave this out.