This pleasant seafood salad is mild with a hint of lemon and dill. The recipe calls for imitation lobster, but feel free to use fresh if you like.—Athena M. Russell, Florence, South Carolina
- 1/2 cup mayonnaise
- 1 tablespoon snipped fresh dill
- 1 tablespoon minced chives
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound imitation lobster
- 1/2 pound cooked small shrimp, peeled and deveined and coarsely chopped
- 10 miniature croissants, split
- In a large bowl, combine the mayonnaise, dill, chives, lemon juice, salt and pepper. Stir in lobster and shrimp. Cover and refrigerate until serving. Serve on croissants. Yield: 10 servings.
Originally published as Lobster-Shrimp Salad Croissants in Taste of Home Christmas Annual Annual 2010, p81
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Reviewed Feb. 22, 2015
"I made this using just salad shrimp and served it on toasted rolls. It was easy and tasty. My boyfriend like it too and he doesn't usually like shrimp. I will be making this again."