Lobster, Shrimp Salad With Greens in Orange Cups

• 1 lobster tail, steamed and diced (most grocery stores will steam them while you shop, take advantage of that option)
• 12 lb shrimp, steamed and diced (most grocery stores will steam them while you shop, take advantage of that option)
• 34 cup papaya, diced
• 34 cup honeydew melon, diced (you could also use cantaloupe or mango)
• 14 cup red onion, cut in quarters and thin sliced
• 1 teaspoon of fresh mint, fine chopped
• 14 cup orange juice
• 12 cup vegetable oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• salt
• pepper
• 2 oranges, cut in half and the pulp removed
• 1 (7 ounce) bagbutter greens (I like a mix of Bibb, Boston, but you can use any of your favorite. I just don't like crispy romaine)
• 14 cup black olives, cut in half
• 1 (5 ounce) can mandarin oranges, drained
• 14 cup chopped macadamia nuts
• mint sprig

1. Oranges -- Cut in half and use a juicer to get 1/4 cup juice for the vinaigrette.
2. Then use a spoon to scoop out the rest of the pulp and orange to serve your salad inches.
3. Vinaigrette -- Make this ahead and just set in the refrigerator.
4. Mix the fresh squeezed orange juice, oil, vinegar, dijon mustard, salt and pepper to taste and use a whisk to mix well.
5. Done.
6. Lobster and Shrimp -- If your seafood monger (fish market), or local grocery store will steam your shrimp and lobster for you, take advantage of it.
7. I do all the time.
8. If you buy your seafood frozen, thaw and then just steam.
9. I prefer to steam rather than boil, but either method will work.
10. Just use a colander over a medium pot of a a light boiling water.
11. Add the shrimp and the lobster, cover and check in 2-3 minutes.
12. The shrimp don't take long, just until they begin to curl and turn pink.
13. Remove the shrimp to a plate to cool, and continue to cook the lobster until the shell is bright red and the meat is opaque, only another couple of minutes is all.
14. Once cool, peel the shrimp and chop.
15. For the lobster, remove from the shell and chop as well.
16. Salad -- Mix the lobster, shrimp, melon, papaya, red onion, mint, and a couple of spoons of the vinaigrette.
17. NOT too much, just enough to dress the salad.
18. Greens -- In a medium bowl, add your greens, mandarin oranges, and olives and toss with a few spoons of the vinaigrette.
19. Plating -- Add the salad to each plate, then top with the orange half in the middle of the greens, then fill each orange, over stuffed with the salad.
20. Don't worry, I usually have the salad that spills over on the greens.
21. Top with the chopped nuts and a sprig of mint.
22. Depending on the size of your oranges, and how big your salad, this recipe can easily serve up to 6-8 people.
23. Just half and scoop out 2 more oranges.

lobster, shrimp, papaya, honeydew melon, red onion, mint, orange juice, vegetable oil, red wine vinegar, mustard, salt, pepper, oranges, bagbutter, black olives, mandarin oranges, nuts, mint sprig

Taken from www.food.com/recipe/lobster-shrimp-salad-with-greens-in-orange-cups-403250 (may not work)