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Beat the heat with this Lobster, Shrimp, Corn and Potato salad!

As the summer kicks into full gear, the much anticipated Fall NYC residential market is on everyone’s mind. Its going to be a great Fall for buyers and sellers! Yesterday was my brother in laws birthday and he was craving lobster and shrimp. When the outside temperature is 100 degrees, all I could do is tell him yes to the lobster and shrimp, but it would be served room temperature…..

Feeds- 8 people

Ingredients

  • 3 1 1/4 pound cooked lobsters
  • 1 pound 16/20 cooked shrimp
  • 12 ears of corn
  • 1.5 pounds of blue potatoes
  • 4 pieces of thinly sliced celery
  • The juice of 3 limes
  • 1 ounce of whole grain mustard
  • 3 ounces extra virgin olive oil
  • A pinch of crushed red chiles
  • Fresh ground pepper and sea salt to taste

Method

  • Either buy your lobsters and shrimp already cooked or poach them in a court boullion.
  • Remove all of the meat from the shells and discard the shells-
  • Chop shrimp and lobster into small chunks.
  • Shuck corn and sauté in a pan with olive oil until tender.
  • Roast blue potatoes in the oven at 375 degrees with a touch of olive oil, s and p. The potatoes should be cut into quarters. They take about 40 minutes to be cooked through.
  • Place all of the ingredients in a large bowl and mix thoroughly-
  • Serve cold or room temperature.

This dish goes great as a side dish or as a first course to your meal!
~Enjoy!

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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