Lobster and shrimp plate

Lobster and shrimp plate

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2 four-ounce lobster tails

1/2 pound of 16/20 count shrimp, shells removed and deveined

2 lemons

3 limes

1 tablespoon of fresh basil, chiffonade

Salt, to taste

1/4 cup of red onions, sliced thinly

1/2 cup of Albariño wine

Pepper to taste

8 ounces of Heirloom lettuce leaves or regular lettuce leaves


  1. Steam the lobster and shrimp. Fill a steam pot with water until there is about three inches of water in the pot. Add the juice of one lemon and one lime. Heat the pot on high until the water is boiling and steam is being emitted from the pot. Add the shrimp and lobster and steam both. The shrimp should be cooked after about two minutes. Remove the shrimp. Continue steaming the lobster tails for about two or three minutes longer.
  2. Make the dressing. Juice the lemon and two limes. Add the wine and stir well. Add the basil, salt and pepper. Once the lobster and shrimp have cooled down, add them to the the dressing.
  3. Plate the dish. Plate the lettuce and red onions. Add the shrimp and lobster, spooning a little of the dressing over both the seafood and the lettuce.

Overall, I think this experiment was a success. The most notable aspect of this dish is how the lobster and shrimp absorbed the flavors of the Albariño wine. Over all, I liked this dish a lot.

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