SEAFOOD SALAD (ENSALADA DE MARISCOS)
Serves 10

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

Place 1 qt 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 shell and devein the shrimps and the lobster tails. Refrigerate.

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.