Lobster & Crab Salad with Bloody Mary Dressing

Food Picture: 

Preparation Time

30 minutes

Ingredients (serves 10)

  • 80ml (1/3 cup) extra virgin olive oil
  • 1 tbs sherry vinegar
  • 1 tbs lime juice
  • 1 tsp finely chopped eschalot
  • 2 tbs finely chopped chives
  • 1kg cooked lobster, tail meat removed, thinly sliced into medallions (see top tips)
  • 350g cooked mud crab meat (see top tips)
  • 1 iceberg lettuce, trimmed, leaves torn
  • 1 butter leaf lettuce, small inner leaves only
  • 1 celery heart, shaved or thinly sliced (see top tips)
  • Bloody mary dressing

  • 4 (350g) small vine-ripened tomatoes, quartered
  • 1 long red chilli, seeded, roughly chopped
  • 1 1/2 tsp Worcestershire sauce
  • 1 tbs vodka
  • 2 tbs lime juice


  1. To make Bloody Mary dressing, process tomatoes and chillies in a food processor until smooth. Stir in Worcestershire sauce, vodka and lime juice, season with salt, then refrigerate until needed.

  2. To make vinaigrette, whisk oil, vinegar and lime juice in a small bowl until combined, then stir in eschalots and chives. Season with salt and pepper.

  3. Place lobster and crab meat in a bowl, add half the vinaigrette and gently toss to combine. Place both lettuces, celery and remaining vinaigrette in a second bowl and gently toss to combine.

  4. To serve, layer lettuce and crab mixtures among small bowls, dotting with Bloody Mary dressing as you layer.