Fundy Seafood Salad (New Brunswick)

This Fundy seafood salad recipe combines juicy shrimp, lobster, crabmeat, dulse and blue cheese to make a refreshing chilled salad. Delicious served on buns or on shredded lettuce.

Tbsp. butter
2 Tbsp. lemon juice, freshly squeezed
1 clove garlic
1 tsp. dulse flakes
1 cup croûtons
1 large head lettuce
shrimp, cooked (130 g)
lobster, frozen (285 mL)
crabmeat (75 g)
blue cheese, crumbled
tomatoes (optional)

In a small fry pan heat butter until foamy. Add lemon juice and finely chopped garlic. Stir.

Stir in the dulse flakes. And the bread croutons. Cook until golden brown and butter is absorbed.

In a large bread bowl, break into small pieces 1 large head of lettuce. Cover with cooked shrimp, drained. Add frozen lobster. Add crabmeat.

Sprinkle on top of this sea assembly some crumbled blue cheese and croutons and tomatoes if desired.

Cover and chill.

Just before serving, toss with preferred dressing.