Shrimp and Lobster Salad

Shrimp and Lobster Salad by

Clark and Suzy Neal with Unicoi Preserves


Blueberry Peach Pie

Shopping List

2 lb. cooked shrimp, peeled and deveined, medium dice
5 oz. lobster meat, medium dice
1 pint grape tomatoes, halved
1 orange bell pepper, small dice
1 bulb fennel, thinly sliced, fronds reserved for garnish
8 scallions, thinly sliced


Dressing Ingredients:

1/3 cup Laura Lynn mayonnaise
1/4 cup Laura Lynn sour cream
Zest of 1 lemon
1 tablespoon fresh lemon juice
1/4 cup fresh dill, chopped
3/4 teaspoon kosher salt
1/4 teaspoon black pepper


For Serving:

Ingles Bakery Croissants
Assorted leaf lettuce


In a small bowl, whisk all dressing ingredients together, set aside.

To make the salad, add shrimp, lobster, and all salad ingredients to a large mixing bowl. Stir to combine, then gently mix in the dressing.

Serve immediately or cover and refrigerate 1-2 hours to allow flavors to develop.

Spoon onto a lettuce-lined serving platter, garnish with reserved fennel fronds and serve with croissants.