Chilled Seafood Salad

Chilled lobster, mussels, shrimp and calamari with fennel, herbs and a lemon-wine vinaigrette.

Ingredients

• Seafood Salad — 2, 5-6 oz Lobster Tails Halved
• Seafood Salad — 1 lb Mussels, cleaned
• Seafood Salad — 8 oz Large Shrimp, Peeled, Deveined & Halved
• Seafood Salad — 8 oz Calamari Tubes and Tentacles, cleaned and sliced into rings
• Seafood Salad — 1–2 Fennel Stalks, very thinly sliced on a bias
• Seafood Salad — 2 Tbsp Fresh Flat-Leaf Parsley Minced
• Seafood Salad — 1 Tbsp Fresh Basil, Thinly Sliced
• Seafood Salad — ½ tsp Lemon Zest
• Poaching Liquid — ½ cup Dry White Wine
• Poaching Liquid — 2-3 cups Water, plus more as needed
• Poaching Liquid — 3 Garlic Clove, Peeled and Smashed
• Poaching Liquid — 2–3 Parsley Stems
• Poaching Liquid — 2-3 Pieces Fennel Stalk Chopped
• Poaching Liquid — 2 Strips Lemon Peel
• Vinaigrette — ⅓ cup Extra-Virgin Olive Oil
• Vinaigrette — 2 Tbsp Red or White Wine Vinegar
• Vinaigrette — 1 Tbsp Fresh Lemon Juice
• Vinaigrette — 1 Garlic Clove, finely grated
• Vinaigrette — 1 tsp Dijon Mustard
• Vinaigrette — Kosher Salt and Ground Black Pepper to Taste

Method

1. PREPARE TO CHILL: Put ice on a sheet pan and set a second sheet pan over it. Keep this chilled tray near the stove.
2. COOK THE MUSSELS: Put the mussels, white wine, smashed garlic, parsley stems and chopped fennel stalk in a covered saucepan or Dutch oven over medium-high heat. Cook for about 5 minutes, shaking occasionally. Remove mussels as they open and transfer to the chilled tray. Discard those that remain closed.
3. POACH THE SEAFOOD: Add the water and lemon peel to the mussel liquid, with more water if needed and a pinch of salt. Bring to a gentle simmer. Poach the lobster, shrimp and calamari separately until just cooked, then immediately transfer each to the chilled sheet pan. Allow for a little carryover cooking during transfer. Start checking the lobster at 4–6 minutes, the shrimp at about 2 minutes and the calamari at 45–60 seconds; timing depends on size.
4. CHILL AND PREPARE: Spread the seafood in a single layer to cool promptly, then refrigerate until well chilled. Remove the lobster meat from the shells and cut into large bite-sized pieces. Shell most of the mussels, reserving a few in their shells for presentation if desired.
5. MAKE THE VINAIGRETTE: Whisk the wine vinegar, lemon juice, grated garlic, Dijon, salt and pepper. Slowly whisk in the olive oil until emulsified.
6. TOSS AND REST: Combine the chilled seafood, thinly sliced fennel stalks, parsley, basil and lemon zest. Toss gently with enough vinaigrette to lightly coat. Fold in the reserved shell-on mussels. Refrigerate for 15–20 minutes, then adjust seasoning, vinegar or olive oil before serving.