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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. Serves 6-8.

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