Seafood Salad on a Bun
We think one of the most wonderful things about food is that it doesn’t need to be complex to be delicious.
Sometimes a simple grilled cheese with the right cheese and bread or crab legs served only with garlic butter can be extremely satisfying. This is why we love seafood salad so much. It uses only a few ingredients, and it’s tasty and decadent without being overly heavy.
At Cameron’s Seafood, we have many great seafood options for your seafood salad sandwich. In this seafood salad recipe, we have used lobster tails and large shrimp, but you can feel free to mix in crab or swap in crab for one of the other two options. Use your imagination!
Let’s SHOP NOW on making this easy and delicious seafood salad.
Seafood Salad Recipe
Ingredients
- 2 Cameron’s raw Lobster Tails thawed if frozen
- 15 Cameron’s raw Large Shrimp thawed if frozen
- 3 tbsp butter
- 1 clove garlic minced
- 3 tbsp mayonnaise
- ½ stalk celery finely diced
- ½ tsp thyme
- ¼ tsp chili flakes
- a squeeze of lemon juice
- salt and pepper to taste
- 2 hot dog buns butterflied
- 2 tbsp butter
- 2 lettuce leaves or ½ cup of arugula
Instructions
- Bring a medium pot of water to boil over high heat and then simmer your 2 lobster tails for 5 minutes. You don’t want them fully cooked yet, just cooked enough to release them from their shells.
- Take your lobster tails out of the water and shock them in ice water. Once they are cool enough to touch, carefully crunch the tails inward until you just hear them crack. Then with the tail laying with the back down, break it open. You should be able to pry the meat out of the shell fairly easily at this point.
- Bring the 3 tbsp of butter up to boiling in a small pot, then turn down the heat so that it simmers. Add in the 1 clove of minced garlic. Once you can smell the garlic (about a minute later), pop in your lobster tails and cover the pot and let it simmer for about 5 minutes.
- Take the contents out and cut into one of the tails. If you don’t see any translucent meat, they are done cooking. Try not to overcook them, or you will have rubbery lobster.
- Add your large shrimp to the same pot your lobster tails just came out of, cover the pot, and let them simmer for about 2-3 minutes, flipping after about 1.5 minutes when the undersides are pink. Cook your shrimp until they are pink and curling, being careful not to overcook them.
- Once your seafood is out of the pot and cooled, carefully dice up the lobster tails and cut the shrimp in half and place all of it into a medium sized bowl. You want about 1.5 cups of seafood in total for this seafood salad recipe. Every lobster tail and prawn is a different size, so you can use less or more if you think you need to.
- Add in your mayonnaise, celery, thyme, chili flakes, and lemon juice, and mix it gently with a spoon. Now taste your mixture and add a little salt and pepper if you would like to.
- Cover your seafood salad and put it in the fridge for at least an hour to chill and let the flavors get friendly with each other. We promise you won’t be disappointed with the garlic, mayonnaise, and lemon flavors mixing with your lobster and prawns.
- Once you are ready to serve your seafood salad, spread the 2 tbsp of butter on your butterflied buns and toast them face down on a skillet over medium heat until they are a nice golden brown. Take your buns off the heat and divide the salad between them, topping them off with a lettuce leaf or arugula.
- And that is it! You are ready to eat your beautiful seafood salad on a bun.
Buy Seafood Online
Don’t forget, all of the seafood mentioned in this seafood salad recipe can be purchased on our online store!
Did you like this recipe? Post photos of your seafood salad on a bun and tell us which combination of seafood you used. You can find us on Instagram, Facebook, and Twitter!
By: Melanie Craighead
