Lobster Pineapple Salad
By combining fish with lobster and its juices, the fish will take on some of the lobster flavour.
2 cups/500 ml lobster
2 cups/500 ml cooked fish fillets
1 cup/250 ml chopped celery
1/2 cup/125 ml chopped almonds
1 1/2 cups/375 ml pineapple chunks
3/4 cup/175 ml mayonnaise
1 tsp/5 ml curry powder
1/2 tsp/2 ml salt
Dice lobster, reserving the juice. Break the fish fillets into chunks. Combine lobster, juice and fish fillets. Cover and refrigerate for 10-12 hours.
Drain seafood well and add remaining ingredients. Toss lightly and serve on a bed of lettuce or hollowed out pineapple halves.