|Olive oil||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Lime juice||1 1⁄2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Whole lobster||1 Large, cooked|
|Shrimp||16 Medium, shelled, boiled, and sliced in half lengthwise|
|Crabmeat||12 Ounce, cooked|
|Cucumber||1 , peeled, seeded, and chopped into 1/2-inch pieces|
|Red bell pepper||1 , seeded and chopped into 1/2-inch pieces|
|Scallion greens||3 , sliced (Use Green Part Only)|
|Avocado||1 , chopped into 1/2-inch pieces|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Arugula/Red leaf lettuce / fresh dill sprigs||1⁄4 Cup (4 tbs) (For Garnish)|
|Lemon wedges/Red leaf lettuce / fresh dill sprigs||4 (For Garnish)|
For the vinaigrette.
In a blender or food processor, combine the oil, juices, mustard, soy sauce, garlic, ground pepper and salt.
Cover and process until well blended.
Cover and refrigerate 1 hour to blend the flavors.
For the salad.
Shell the lobster and cut the meat into bite-size pieces.
In a large bowl, toss together the lobster, shrimp, crabmeat, cucumber, red pepper, scallions, avocado pieces, and parsley.
Toss with the dressing.
Line a serving platter with red leaf lettuce or a bed of arugula.
Spoon the salad onto the platter and garnish with fresh dill and lemon wedges.