You can use any bean you like to make this salad. I am partial to cannellini and chickpeas for their flavor. This is a great recipe for block parties. The lobster and shrimp are best served cold or at room temperature. If it is an adult party, add a dash of cayenne pepper to the salad and toss. Serve with ice cold beer and thinly sliced lemon wedges.
Lobster-Shrimp-Bean Salad is great served in hollowed out baked potatoes, tomatoes, artichokes, mushrooms…I think you get the idea. And if you feel like serving this up as a dip with crackers, mash up all the beans, finely mince the shrimp and lobster and prepare as below.
Lobster Shrimp Bean Salad
makes 4 servings
1 pound large shrimp, steamed 3 to 5 minutes, shelled, deveined,
and roughly chopped into ¼-inch dice
flecks of roughly chopped cooked lobster meat, or about ¼ cup
1 garlic clove, peeled and minced
1 tablespoon ground dried sage
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
In a large bowl, combine the shrimp, lobster meat, garlic, sage, beans, chickpeas, salt, pepper, oil, and lemon juice. Toss until well combined. Cover the salad with plastic wrap and let marinate in the refrigerator for 30 minutes before tossing again and serving.
