Grilled shellfish salad with lemon dill mayonnaise rémoulade (Barbecue and Grilling)

 

                      Make this a show-stopper and use grilled lobster, scallops and whole shrimp, with the heads on. Any grilled fish would be delicious on this platter.

Serves 6

Lemon dill rémoulade

• 1 cup mayonnaise
• 1 teaspoon chopped fresh dill
• 1 teaspoon snipped fresh chives
• 1 teaspoon chopped fresh parsley
• 1 teaspoon drained capers
• 1 teaspoon Dijon mustard
• Grated zest of 1 lemon

1. In a serving bowl, combine all ingredients of the rémoulade ; cover and refrigerate until ready to use, for up to 3 days.

The salad

• 1 head butter lettuce
• 2 grilled lobster tails, meat removed and sliced
• 1 lb shrimp, grilled
• 1 lb sea scallops, grilled
• 3 lemons, halved
• 3 hard-cooked eggs, halved
• 1 bouquet of fresh herbs, tied with strands of fresh chives

1. Arrange lettuce on a large platter.
2. Arrange lobster meat in the center, with shrimp on one side and scallops on the other.
3. Nestle the bowl of rémoulade into a lettuce leaf.
4. Place 3 lemon halves and 3 egg halves on each side of the platter.
5. Set the bouquet of herbs attractively on the platter.

BON APPÉTIT