Seafood Salad With Creamy Tarragon Mustard Dressing
|Medium shrimp||1 Pound, shelled and deveined (Raw)|
|Fresh bay scallops||1 Pound, rinsed thoroughly|
|Lobster meat/About 1 1/2 cups meat, the equivalent of a 3 1/4 to 4 pound lobster / similar amount of frozen lobster meat||1⁄2 Pound, defrosted overnight in the refrigerator|
|Uncooked tiny peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Scallion/Green onions||2 , trimmed, cleaned and cut diagonally into 1/2 inch pieces|
|Freshly ground black pepper||To Taste|
|Creamy tarragon mustard dressing||1 Cup (16 tbs)|
|Coarsely shredded raw spinach leaves||2 Cup (32 tbs), thoroughly cleaned and dried|
Bring 4 quarts salted water to a boil in a pot.
Drop in the shrimp, wait 1 minute, and drop in the scallops.
Just before the water returns to a full boil, pour the contents of the pot through a strainer set in the sink.
Cool seafood to room temperature.
Drain the lobster (if frozen) and sort through it carefully to remove any bits of shell.
Reserve several large pieces of lobster meat (particularly claw meat) for garnish and cut the rest into chunks.
Reserve 3 or 4 shrimp and scallops for garnish and combine the rest with the lobster meat in a mixing bowl.
Add peas and scallions, season lightly with salt and pepper to taste, and pour in the tarragon-mustard dressing.
Toss salad gently and add more dressing if you like.
Arrange spinach in a border around a shallow serving bowl.
Spoon the seafood salad into the center of the bowl and arrange the reserved seafood garnish on top.