All Easy Recipes. Cook all that you can cook. Shrimp And Lobster Salad
(Salpicon De Mariscos)
 
What You Need:            (To Serve: 6)
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  • 1 large onion, peeled and cut into quarters
  • ¼ cup wine vinegar
  • 1 teaspoon olive oil
  • 1 large bay leaf
  • 1 tablespoon salt
  • 1½ pounds raw shrimp, in their shells
  • A 1½-to 2-pound live lobster

    MAYONNAISE
  • 2 egg yolks
  • 3 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon finely chopped parsley

    ASSEMBLE
  • 1½ cups finely chopped crisp lettuce
  • 1 medium-sized tomato, peeled, seeded and finely chopped (see Huevos a la Flamenca)
  • ½ cup finely chopped onions
  • 2 hard-cooked eggs, the yolks forced through a sieve and the whites separated and finely chopped

    • How To Cook:
    1. In a 6- to 8-quart casserole, combine the quartered onion, vinegar, 1 teaspoon olive oil, bay leaf and 1 tablespoon of salt with 2 quarts of water.

    2. Bring to a boil over high heat, drop in the shrimp and reduce the heat to low. Simmer uncovered for 3 or 4 minutes or until the shrimp turn pink. Then remove them with a slotted spoon and set the shrimp aside.

    3. Bring the liquid remaining in the casserole to a boil again. Plunge the lobster head first into the liquid, cover and boil briskly for 10 to 15 minutes or until the shell turns bright red. Remove the lobster to a plate and let it cool.

    4. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife, and lifting out their intestinal veins with the point of the knife. Cut the shrimp into ½-inch dice.

    5. Twist off the large claws of the lobster at the point where they meet the body and crack each claw in two or three places with a nutcracker. Split the lobster in half and remove all of the meat from the claws, body and tail.

    6. Remove and save the greenish brown tomalley (liver) and the red coral (roe). Cut the lobster into ½-inch dice and refrigerate the lobster and shrimp for at least 1 hour or until thoroughly chilled.

    MAYONNAISE:
    1. To make the mayonnaise, warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks. With a whisk, or a rotary or electric beater, beat the yolks vigorously for about 2 minutes until they thicken and cling to the beater.

    2. Add a teaspoon of the lemon juice, ½ teaspoon of salt and the white pepper. Then beat in ½ cup of the' oil, ½ teaspoon at a time; make sure each addition is absorbed before adding more. By the time ½ cup of oil has been beaten in, the sauce should be the consistency of very thick cream.

    3. Pour in the remaining oil in a slow, thin stream, beating constantly. Beat in the remaining 2 teaspoons of lemon juice, the vinegar and parsley.

    4. With the back of a spoon, force the lobster tomalley and coral (if any) through a fine sieve into the mayonnaise. Mix thoroughly and taste for seasoning.

    ASSEMBLE:
    1. Just before serving, toss the shrimp, lobster, lettuce, tomato, chopped onions and sieved egg yolks together thoroughly in a large chilled bowl.

    2. Add about ½ cup of the mayonnaise and turn the shellfish and vegetables about with a spoon to coat them evenly.

    3. Garnish the salad with chopped egg whites and serve the remaining mayonnaise separately in a sauceboat.
    		 
    		 
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