Seafood Vinaigrette

Wayne's been salivating over this upcoming recipe for weeks, if not months. It's a good thing it turned out well, because we get to try it three times - once with blue crab, again with king crab, and finally with stone crab. 

Basically, cook lobster and shrimp in a clam juice broth, then drain and peel. Mix with the cooked crab and a simple vinaigrette and marinate overnight. 

Salpicon de Mariscos

The first time we served it plain with freshly-made breadsticks. It's quite rich, so you don't need a big portion. That meant there were plenty of leftovers, and we figured it would not freeze well at all, so we used it quickly, in a few different ways.

Filling an avocado - delicious, but even richer than the plain version.

What I couldn't eat for dinner, I added to an omelet for breakfast.

It felt much lighter to our tastebuds served on a bed of lettuce with tomatoes.