SEAFOOD SALAD (ENSALADA DE MARISCOS)

1 1/2 lb shrimp with shell on
2 large lobster tails
1 quart water
1 bay leaf
Salt
2 lbs potatoes
1 lb crab meat, cooked
1 1/4 cups of mayonnaise
1 cup chopped fresh celery
1 small can baby green peas, drained
1 small can asparagus tips, drained
1/2 cup ketchup
1/4 cup chopped onion
juice of 1 lemon
1 1/2 tsp Worcestershire sauce
Ground Pepper
TO GARNISH:
2 eggs, hard boiled, sliced
1 small can of whole asparagus

Place 1 quart of water, bay leaf and 2 tsp of salt in a pan and bring to a rapid boil. Add the shrimp. Once it starts boiling again remove shrimp and run tap water over them to stop the cooking.

Repeat the procedure for the lobster tails but let boil for 2 additional minutes to fully cook the lobster. Do not overcook.

Remove the shells and devein the shrimps and the lobster tails. Place in refrigerator to chill.

Cook potatoes in salted boiling water until done. Let cool and dice.

Cut the lobster tail in slices, crosswise (1/8 inch thick). With a small knife, cut the shrimp in halves, lengthwise (That is, cut to make 2 shrimps out of 1).

Mix all ingredients together without breaking up the potato cubes or the tender crab meat. Adjust for salt and pepper.

Garnish with sliced eggs and whole asparagus. Cover with plastic wrap and refrigerate before serving.

Servings: 10