Shrimp and Lobster Salad

April 15, 2010

You’ll want shrimp and lobster just plucked from the sea for this salad, so you’ll need to do some careful planning in order to serve this to your beloved for a late, but not too late lunch. Timing is crucial here, David.

Start on the Gulf, somewhere around Campeche with a large net. Once you’ve filled your dinghy with the largest, shrimp in net, put them on ice and paddle North, round the corner at Cancun and head for Isla de la Juventud just South of Cuba. There, you’ll find the sweetest lobsters at a little beach near Carapachibey. Fashion a hook from found objects on the beach and dive into the waves headfirst. Be sure to capture it all on video so you can post it on YouTube later.

Now that you’ve wrestled a lobster or two from the rocks, you’ll need fresh eggs and herbs. Hike up the dune and through the pine forrest with your cooler full of fresh seafood to the organic farm nestled in San Pedro. There you’ll find the eggs still warm if you arrive before 10 am. While you’re gathering a dozen, Flora will cut the basil and cilantro for you.

Bring your ingredients back to your chosen one, pour her a glass of agua de maracuya that you picked from Flora’s vine and whip this salad up while you spin fish tales.

Serves 2
1 lobster tail, steamed in white wine, removed from the shell and cut into manageable-sized pieces
6 large shrimp, steamed in the same white wine, cleaned and deveined
A few leaves of roquette or other peppery green
Small handfull of basil chiffonade
Cilantro leaves for garnish

The Aoili
1/2 cup French picholine olive oil
1 farm fresh egg yolk
2 cloves crushed garlic
1/2 tsp dijon mustard
1 tsp fresh lemon juice
Zest of lemon
Sea salt

Don’t bother coddling the egg. Since you’re using this morning’s egg, you’ll have no worries.

Mix the egg yolk, lemon juice and mustard in a bowl. In the tiniest, slowest stream, whisk in the olive oil. If the olive oil doesn’t completely combine with the egg, stop pouring and keep whisking. When combined, continue whisking and pouring in a slow steady stream.

Add the crushed garlic and salt. Cover and store in the fridge for at least 30 minutes.

Toss the shrimp and lobster with the aioli and the chiffonade of basil. Serve with leaves of roquette and garnish with whole leaves of cilantro. If the Caribbean wind blows your garnish into the sea while you’re lunching al fresco, c’est la vie. Mira su amor in the eyes and toast with a glass of Rueda Blanca. A USTED!

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