Langoustine and crab salad in grapefruit
4 servings
25 minutes
Lobster and crab salad in grapefruit is a refined dish of Italian cuisine that surprises with its harmony of flavors and original presentation. The lobsters and tender crab meat create a delicate seafood symphony, complemented by the freshness of grapefruit and crunchy carrots. Olives add a spicy note to the salad, while lemon juice makes the taste rich and refreshing. Serving it in halved grapefruits not only pleases the eye but also enriches the dish with citrus tones. An ideal choice for a light yet elegant dinner or festive table, this salad will not leave any gourmet indifferent.
1
Carefully cut the grapefruits in half without deforming the peel — it will be used for serving — and remove the pulp. Grate the carrot and immediately mix it with lemon juice.
- Grapefruits: 2 pieces
- Carrot: 2 pieces
- Lemon: 1 piece
2
In a high-sided pan, bring water to a boil, add salt, and send in the langoustines for 2-5 minutes until tender. Drain the bodies and peel them, then chop finely.
- Langoustines (scampi): 12 pieces
- Salt: to taste
3
In a bowl with carrots, add langoustines, crab meat, olives, and 4 tablespoons of grapefruit pulp, then add salt and pepper to taste. Arrange the salad in grapefruit halves and refrigerate to chill.
- Langoustines (scampi): 12 pieces
- Canned crab meat: 120 g
- Pitted black olives: 4 tablespoons
- Grapefruits: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
