Grilled Lobster And Seafood Salad Recipe

Prepare lobsters (if using live)

Bring a large pot of heavily salted water to a rolling boil. Place live lobsters headfirst into the pot and boil for 6–8 minutes for 1.25–1.5 lb lobsters. Remove and plunge into an ice bath to stop cooking. Once cool enough to handle, split each lobster lengthwise with a sharp chef's knife: remove the tomalley and reserve if desired. Crack or slice the claws and remove the knuckle meat. Cut the tail meat from the shell in large medallions. Set lobster meat aside on a tray and pat dry.

Prepare other seafood

Pat shrimp and scallops dry with paper towels. If using octopus or calamari, ensure it is precooked tender; slice into bite-sized pieces. Season shrimp and scallops lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Marinate seafood

In a shallow dish combine 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon chopped thyme and 1/2 teaspoon smoked paprika. Toss shrimp, scallops and octopus/calamari (if using) in the marinade and let sit 10–15 minutes at room temperature (no more than 30 minutes). Reserve lobster meat un-marinated if you prefer delicate lobster flavor; alternatively brush lightly with marinade if you want more char flavor.

Grill seafood

Preheat grill to medium-high (450°F/230°C) and oil grates. For small seafood pieces, use a grill basket or skewers. Grill shrimp about 2 minutes per side until opaque and lightly charred. Grill scallops 1.5–2 minutes per side until firm and caramelized. Grill lobster meat (shell side down first if halved) 2–3 minutes meat-side down to develop char, then 1 minute shell-side to warm through; baste with melted butter mixed with remaining 1 tablespoon olive oil and 1 minced garlic clove during the last minute. Remove all seafood from the grill and rest 3–4 minutes.

While seafood rests, assemble the salad base in a large shallow bowl or platter. Combine mixed salad greens, halved cherry tomatoes, sliced cucumber, torn basil, chopped parsley and sliced green onions. Toss gently to combine so the ingredients are evenly distributed.

Season the greens lightly with a pinch of sea salt and a grind of black pepper to taste; toss again.

Make the basting mix: in a small bowl whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, melted butter, remaining minced garlic, remaining chopped thyme, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Reserve 1–2 tablespoons for brushing the lobster and vegetables. Use the rest to brush shrimp and scallops immediately after grilling if you like additional richness.

Make dressing

In a jar or bowl combine white wine vinegar, Dijon mustard, honey, capers, lemon zest, 3 tablespoons olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt.

Dress the salad: Drizzle about two-thirds of the dressing over the salad base and toss lightly to coat. Reserve the remainder for guests to add more if desired.

Assemble the salad: Arrange grilled lobster medallions, claw pieces, shrimp, scallops and any grilled octopus/calamari over the dressed greens. Spoon any resting juices or the reserved basting butter over the seafood for extra flavor.

Garnish and serve: Scatter capers and chopped parsley over the top, finish with microgreens or dill fronds if using, and grind a little more black pepper. Serve immediately with lemon wedges and additional dressing on the side.