Salad: United States – New England — Rhode Island – Rhode Island Seafood Salad

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Additional 30 min

Total 1 hr

Ingredients

- 8 oz (225 g) cooked lobster meat, chopped
- 8 oz (225 g) medium shrimp, peeled and deveined (cooked or raw; if raw allow approx. 12 medium shrimp), approx. 8 oz (225 g)
- 8 oz (225 g) bay scallops (cooked)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) white wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) lemon zest (from 1 small lemon)
- 2 tbsp (30 g) fresh dill, finely chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 2 stalks celery, thinly sliced (about 3 oz / 85 g)
- 2 scallions (green onions), thinly sliced (about 1 oz / 30 g)
- 1/4 small red onion, very thinly sliced (about 1 oz / 30 g)
- 6 cups (150 g) mixed baby greens or Boston lettuce
- Kosher salt, 1/2 tsp (3 g) plus more to taste
- Freshly ground black pepper, 1/4 tsp (1 g) plus more to taste
- 1 tbsp (15 ml) chopped chives or extra dill for garnish
- Lemon wedges, for serving

Instructions

Short Description:
A chilled New England-style salad of local seafood—lobster, shrimp, and scallops—tossed with a light lemon-dill mayonnaise vinaigrette and served on crisp greens. Bright herbs and restrained dressing let the fresh seafood shine.

Regional Notes:
This Rhode Island version emphasizes locally caught lobster, shrimp, and scallops and uses fresh summer herbs like dill and parsley. The dressing is a lighter mayonnaise-based vinaigrette rather than a heavy mayo, reflecting coastal New England preference for bright, fresh flavors and simple preparation.

1. If any seafood is raw: bring a pot of salted water to a simmer. Poach raw shrimp 1–2 minutes until opaque; remove and cool in an ice bath. For raw bay scallops, toss quickly in a hot skillet with 1 tsp olive oil, searing 30–60 seconds per side until just opaque; transfer to an ice bath. If using whole lobster, cook, cool, and pick meat, then chop. Chill all seafood thoroughly before combining.
2. In a medium bowl whisk together mayonnaise, olive oil, lemon juice, white wine vinegar, Dijon mustard, lemon zest, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth and slightly emulsified.
3. Stir the chopped dill and parsley into the dressing and taste; adjust seasoning with more salt, pepper, or lemon juice to balance brightness.
4. In a large mixing bowl combine the chilled lobster meat, cooked shrimp, cooked scallops, sliced celery, scallions, and thinly sliced red onion. Gently fold the dressing into the seafood and vegetables until evenly coated. Be careful not to mash the seafood; use a light hand.
5. Cover and refrigerate the tossed salad for 20–30 minutes to meld flavors, up to 2 hours for best flavor (do not marinate longer or seafood texture may change).
6. To serve, divide mixed baby greens or Boston lettuce among 4 chilled plates or a single large platter. Spoon the chilled seafood salad over the greens in generous portions.
7. Garnish with chopped chives or extra dill and lemon wedges. Serve immediately with extra cracked black pepper at the table.