• 1/2 lb. (1-1/2 cups) cooked lobster meat, thawed
• 1/2 lb. (1-1/2 cups) cooked shrimp, cut into chunks
• 1/4 cup green onion, chopped
• 1/2 cup celery, chopped
• 1 Tbsp. Dijon mustard
• 1 Tsp. lemon juice
• 1 Tsp. Worcestershire sauce
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• salt & pepper to taste
• 1/4 cup slivered almonds

Mixed field greens and tomato slices for serving

Option: Starting with Raw Lobster and Shrimp

If you are starting with raw seafood, use the following amounts to yield the cooked lobster and shrimp needed for this recipe:

• Lobster: Use about 2/3 lb. raw lobster meat, or approximately 2 to 2-1/2 lbs. whole live lobster, to yield 1/2 lb. cooked lobster meat.
• Shrimp: Use about 2/3 lb. raw peeled and deveined shrimp to yield 1/2 lb. cooked shrimp.

Prepare Lobster & Shrimp

For best results, do not rinse the cooked seafood. Simply drain it well and pat dry, if needed, before combining it with the remaining ingredients.
For food safety, shrimp and lobster should be cooked until the flesh is pearly and opaque; a thermometer target of 145°F / 63°C is also appropriate.FDA seafood guidance

• Bring a large pot of lightly salted water to a gentle boil.
• Cook the lobster separately until the meat is firm, pearly, and opaque. Remove it from the water and allow it to cool completely before cutting it into bite-sized pieces.
• Cook the shrimp for 2 to 3 minutes, just until pink, firm, and opaque. Do not overcook.
• Drain the cooked seafood well and cool it completely in the refrigerator before preparing the salad.
• Once chilled, cut the lobster and shrimp into chunks and continue with the recipe as written.