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Add a photoTHIS RECIPE CAME FROM MY FRIEND ANN, SHE GAVE ME THIS RECIPE ABOUT 10YRS AGO AND THIS IS SUCH A GEORGEOUS LOOKING SALAD AND IT TASTES GOOD TOO!
Ingredients
- 1 LIVE LOBSTER ABOUT 1 1/4 LBS ,1 LB FRESH SHRIMP, I CUP( ABOUT 4 OZ, FRESH LUMP CRABMEAT, 1/2 CUP FRENCH DRESSING, ITSP TARRAGON VINEGAR, 1/4 TSP SALT, 1/4 TSP DRY MUSTARD, 1/4 TSP SUGAR, 1/4 CUP MAYONNAISE 1/4 CUP THICK SOUR CREAM, 3 MEDIUM SIZED CHILLED RIPE AVOCADOS, LEMON JUICE, 1TBSP FINELY CHOPPED CHIVES, TOMATO SLICES, CUCUMBER SLICES
Directions
- CUT THE LOBSTER MEAT INTO PIECES, DRAIN AND REMOVE BONY TISSUE FROM CRAB MEAT, PUT SEAFOOD IN A SHALLOW BOWL AND POUR IT OVER THE FRENCH DRESSING
- TOSS LIGHTLY TO COAT EVENLY WITH DRESSING . COVER AND SET IN REFRIGERATOR TO CHILL AND TO MARINATE, TOSS OCCASIONALLY. MEANWHILE , BLEND TOGETHER THE VINEGAR, SALT, DRY MUSTARD , SUGAR ,BLEND INTO MAYONNAISE , SOUR CREAM. PUT INTO REFRIGERATOR UNTIL READY TO USE . JUST BEFORE SERVING TIME , RINSE , CUT INTO HALVES LENGTHWISE , AND REMOVE PITS, BRUSH THE CUT SURFACES WITH LEMON JUICES. MOUND THE SEAFOOD
- MIXTURE INTO THE AVOCADO HALVES. SPOON SOME OF THE MAYONNAISE MIXTURE OVER EACH , SPRINKLE WITH THE CHIVES . GARNISH TWO OF THE FILLED AVOCADO HALVES WITH THE RESERVED WHOLE SHRIMP; THE REMAINING HALVES WITH THE RESERVED CLAW LOBSTER MEAT . ARRANGE THE AVOCADO HALVES ON A PLATTER WITH TOMATO SLICES, CUCUMBER SLICES SERVE WITH REMAINING MAYONNAISE MIXTURE
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