Shrimp And Lobster With Spicy Lemon Dressing Recipe

Season shrimp

Pat shrimp dry with paper towels. Sprinkle kosher salt (1 tsp) and black pepper (1 tsp) evenly over shrimp and toss gently to coat.

Sear shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and let it shimmer. Add shrimp in a single layer and sear 1.5–2 minutes per side until pink and just opaque (internal temp ~120–125°F). Remove shrimp to a plate and let rest.

Warm lobster

If lobster meat is cold, add it to the warm skillet for 30–45 seconds just to warm through and pick up a little color; avoid overcooking. Remove and set with shrimp.

In a medium bowl, combine 3 tbsp fresh lemon juice, 1 tsp lemon zest, 4 tbsp extra-virgin olive oil, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove.

Whisk until emulsified and slightly thickened. Stir in 1 tsp red pepper flakes, 1 tsp hot sauce, 1 tsp sea salt, and 1/2 tsp black pepper. Taste and adjust heat (add more hot sauce or red pepper flakes) and acidity (add more lemon) as desired.

Combine the warm shrimp and lobster meat in a mixing bowl. Pour about three-quarters of the spicy lemon dressing over the seafood and toss gently to coat evenly. Reserve the remaining dressing for serving.

Add chopped parsley (2 tbsp) and sliced chives (1 tbsp) to the seafood and toss briefly to distribute.

If using microgreens or mixed greens, arrange 2 cups on a serving platter or individual plates. Pile the dressed shrimp and lobster on top of the greens.

Drizzle any remaining dressing over the plated dish. Garnish with lemon wedges and an extra sprinkle of red pepper flakes or parsley if desired. Serve immediately.