Fish/Salad:
-1 lobster tail
-1/2 pound scallops
-1/2 pound shrimp
-1/2 pound calamari
-1 fennel bulb, thinly sliced
-1/3 cup Castelvetrano Olives, thinly sliced
-1/4 cup roasted red pepper, diced
You can also add Mussels, Clams, or Scungilli (I couldn’t find any Scungilli in NYC this time)
Poaching Liquid:
-1 lemon, quartered
-3 garlic cloves, smashes
-2 bay leaves
-Pepper corns
-Parsley stems
-Salt
Dressing:
-1/3 cup chopped parsley
-1 shallot, diced
-1 lemon, juiced (and zested if you want more lemon flavor)
-1/4 cup EVOO, plus more as needed
-Pinch of red pepper flakes
-Salt
Add all the poaching liquid ingredients to a large pot of water and bring to a boil.
Once boiling add the fish one at a time and poach until cooked, then transfer to an ice bath to stop the cooking process. Lobster 5-7 minutes; Scallops 2-3 minutes; Shrimp 2 minutes (or until pink); Calamari 2-3 minutes.
Dry the cooked seafood and add to a large bowl along with the fennel, olives, and roasted red peppers. Then pour over the dressing, taste, and adjust lemon, salt, and EVOO to taste.