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1
Start with peeling the lobster and shrimp, then cut the lobster meat into smaller pieces.
2
Pour the tomatoes in a bowl and cut them into smaller pieces.
3
Mix mayonnaise and tomato paste to a creamy paste.
4
Cut the avocado in half, and scoop out the flesh with a spoon.
5
Cut the avocado, romaine salad and cucumber into smaller pieces.
6
Cut the grapefruit flesh into thin wedges.
7
Arrange all ingredients on a plate, with the creamy tomato paste at the bottom.
8
Season with salt and pepper, and finish off with a drizzle of olive oil.
This shellfish salad combines tender lobster and shrimp with crisp romaine lettuce, cucumber and creamy avocado. Grapefruit adds a refreshing citrus note, while tomatoes bring extra juiciness and flavor. Served over a smooth creamy tomato paste made with mayonnaise, this colorful seafood salad balances rich, fresh and tangy ingredients in every bite.
For the best lobster and shrimp salad, cut the ingredients into bite-sized pieces so every serving combines seafood, vegetables and fruit. Mix the mayonnaise and Mutti Tomato Paste until completely smooth before spreading it over the plate as a creamy base. Add the grapefruit just before serving to preserve its fresh citrus character, then finish the shellfish salad with avocado with salt, pepper and a drizzle of olive oil. Serve immediately for the best contrast of flavors and textures.
