INGREDIENTS
- Grilled Seafood Leftovers: any combination, flexible quantity
- Lobster meat, coarsely chopped
- Shrimp, peeled and coarsely chopped or left whole
- Scallops, halved or left whole
- Avocado, halved, pitted, peeled and coarsely chopped
- Red Onion, peeled and sliced fine into slivers
- Scallions, washed. Trimmed to half its length and sliced
- Orange, yellow and/or red peppers, diced to brunoise (tiny dice)
- Celery hearts, remove string and diced to brunoise (tiny dice)
- Fairway Baena EVOO
- Lemon or lime juice
- Parsley, washed, rinsed and minced
- Fairway Sea Salt and Tellicherry Black Pepper to taste
DIRECTIONS
- Combine all ingredients except lobster tail shells in a nonmetallic bowl. Allow flavors to develop fully in refrigerator at least 2 hours.
- Fill lobster tails with your mixed, chilled seafood grill and serve.
This is a great way to use up all those tasty seafood leftovers. Quantities in
recipe have been omitted. Use personal preference for ratios. Grilled lobster
tail shells, cleaned, rinsed and allowed to dry; set aside. If shells are
severely charred, discard.*
* Cleaned, empty lobster tails have a pretty long shelf life.
