FOUR SEAFOOD SALAD
- >2 small lobster tails
- >1lb small bay scallops
- >1lb crab meat (cooked)
- >1lb \"salad size\" shrimp (already cooked)
- >1/4 cup olive oil (garlic infused is best)
- >1 clove garlic, chopped
- >2 lemons
- >2 tblspns parsley
- >Sprinkling of basil
- >1lb linguine, or any thin pasta
Boil the lobster tails until the shells are red and the meat is firm, about 8-10 minutes.
Remove the meat and cut it into small pieces.
Saute the scallops in olive oil until firm and opaque-let the edges start to brown just a bit in the oil before removing from heat.
Cook the pasta.
Hand squeeze 1 lemon and mix the juice, the oil, the garlic, the basil and 1 tblspn of parsley.
Add the lobster, scallops, crab and shrimp and toss and mix thoroughly.
When pasta is finished, toss it in as well.
Cover and refrigerate over night.
The next day, hand squeeze the 2nd lemon and add the juice, the 2nd tblspn parsley and another sprinkling of basil and mix it thoroughly.
My favorite wine for this dish is pinot grigio, no matter if it's for the holidays or on the patio. Pinot grigio is a light, crisp wine and I think it compliments the seafood perfectly.