Bruno Massuger, Executive Chef
The Center Club
COSTA MESA, CALIFORNIA
12 ounces boiled miniature shrimp
12 ounces steamed or poached sea scallops, chopped
Lobster Dressing (recipe follows)
2 cups shredded lettuce
lobster tail shells for garnish (see note)
2 boiled lobster tails (6 ounces each), halved lengthwise
4 small tomatoes, peeled and sliced
1 large avocado, peeled and sliced
4 hard-boiled eggs, peeled and sliced
Tabbouleh (recipe follows)
4 pieces radicchio
All the ingredients except the tomatoes and avocado should be chilled. Combine the shrimp and scallops in a mixing bowl. Add enough Lobster Dressing to moisten the meat. Set the mixture aside.
To assemble the salad, divide the lettuce among four chilled plates. Place a lobster shell toward the front of each plate and fill with the shrimp mixture. Slice the lobster meat and place on top of the shrimp. Drizzle lightly with the Lobster Dressing. Fan the tomato, avocado, and egg slices in an attractive pattern around each plate. Spoon the Tabbouleh into the radicchio, using it as a cup, and place on the plates. Serve immediately with the remaining dressing available on the table.
Note: When halving the lobster tails, use kitchen scissors to trim away the soft undershell. Use a knife to cut through the meat but don?t cut through the back of the shell. Chef Bruno uses 1 shell per plate for the presentation of the salad. If 2 tails are used for the recipe, there will be only 2 shells. For a picture-perfect presentation, cook 4 lobster tails, reserving the extra meat for another use, and use the 4 shells for this recipe. The salad also may be served on a bed of lettuce.
1?3 cup fresh lime juice
2 cups mayonnaise
1?4 cup plain yogurt
2-1?2 tablespoons honey
2 tablespoons finely minced celery
2 tablespoons finely minced onion
1?2 teaspoon Old Bay Seasoning
Combine lime juice, mayonnaise, yogurt, and honey. Add celery and onion. Stir in Old Bay Seasoning. Cover and chill until serving time. When ready to serve, taste and adjust the seasoning.
1-1?3 cups water
2?3 cup bulgur wheat
1 medium tomato, peeled, seeded, and chopped
1?2 cup chopped parsley
1?4 cup fresh lemon juice
2 tablespoons olive oil
3?4 teaspoon salt
1?4 teaspoon pepper
Boil water and stir in bulgur wheat. Remove from the fire and let stand for 30 minutes. Pour the mixture into a strainer and drain very well, pressing with the back of a spoon to extract the liquid. Discard the liquid. Combine tomato, parsley, lemon juice, and olive oil in a bowl. Mix well. Add salt and pepper. Add the wheat and toss to combine. Cover and chill until serving time.