Seafood Louis Recipe

Prepare seafood

If shrimp and scallops are raw, poach in simmering salted water for 2–3 minutes until opaque and firm, then drain and shock in ice water to stop cooking. If using pre-cooked seafood, rinse briefly and pat dry. Chop large shrimp into bite-sized pieces and flake crab into chunks. Combine shrimp, crab and scallops in a bowl. Chill while you prepare other components.

Season the combined seafood lightly with a pinch of salt and 1/2 teaspoon lemon juice; toss gently and refrigerate until assembly.

Prepare greens

Wash and thoroughly dry romaine and iceberg lettuce. Tear romaine into bite-sized pieces and thinly slice iceberg. Place lettuces in a large shallow salad bowl or on individual plates as a bed for the Seafood Louis.

Prepare vegetables and eggs

Slice tomatoes into wedges, halve and slice the cucumber, quarter the hard-boiled eggs, and slice the avocado if using. Arrange the tomato wedges and cucumber slices around the perimeter of the bed of greens, reserving space in the center for the seafood. Place egg quarters around the plate as well.

Make the dressing

In a medium bowl, whisk together mayonnaise, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, Dijon mustard, hot sauce (if using), paprika, salt and black pepper until smooth and uniform. Taste and adjust balance: add more horseradish for heat, more lemon for brightness, or a pinch more paprika for color. If the dressing is too thick, thin with 1–2 teaspoons of cold water or additional lemon juice to reach a creamy, spoonable consistency.

Chill the dressing for at least 10 minutes to let flavors meld, or refrigerate up to 24 hours. Stir before using.

Assemble the Salad

Place the chilled seafood mixture in the center of the bed of lettuce, mounding it into a neat oval or tidy pile (traditional Louis is often served as a neat mound). Spoon 3–4 tablespoons of the Louis dressing over the top of the seafood to coat lightly, reserving additional dressing for the table. Alternatively, serve the dressing on the side for guests to add.

Garnish the seafood mound with sliced avocado (if using), sliced green onions, and a sprinkle of chopped parsley. Arrange the egg quarters and tomato wedges around the seafood, and scatter any remaining seafood pieces over the surrounding greens for an attractive presentation.

Finish with freshly cracked black pepper and a dusting of paprika if desired. Serve immediately with lemon wedges on the side for squeezing over the seafood and extra dressing passed separately.

Serves immediately. If making ahead, keep the dressing and seafood chilled separately and assemble within 1–2 hours of serving to preserve lettuce crispness. Refrigerate any leftovers in an airtight container for up to 2 days; note that dressing will soften lettuce and avocado will brown.