Make this salad the day before you serve it so that it marinates overnight. Also, feel free to substitute other firm fish in the salad (such as conch).
1 pound octopus, skinned and cleaned
1 pound squid, cleaned
1 pound lobster
1 pound bay scallops
1 pound medium shrimp, cooked and deveined
1 pound lump crab meat
1/4 cup extra-virgin olive oil, plus extra
1 clove garlic, minced
2 tablespoons parsley, chopped, divided
juice of 2 lemons, divided
salt and freshly ground pepper
Put a large pot of water over high heat, and when it boils, add salt. Add the cuttlefish, and cook for 10 minutes. Check to make sure it's tender, remove with a slotted spoon and set aside. Add the octopus, and let cook for 5 minutes. Check to make sure it's tender, remove with a slotted spoon, and set aside. Add the squid and cook for 1 1/2 to 2 minutes. Check to make sure it's tender, remove with a slotted spoon, and set aside. If any of these fish are still rubbery after their allotted cooking time, continue to cook until tender (50 to 60 minutes). Boil lobster for about 8 minutes. Remove from water, and plunge into a bowl filled with ice water. Steam scallops over simmering water until just cooked through, about 8 to 10 minutes. Plunge cooked scallops into ice bath. Allow each to cool, and then cut into bite-sized pieces.
Remove lobster meat from shell, cut into small chunks and toss all the fish (including the cooked crab and shrimp) in a large mixing bowl. Add the olive oil, garlic, 1 tablespoon parsley and the juice of 1 lemon. Season with salt. Mix thoroughly, and refrigerate overnight. Before serving, add more olive oil, the remaining lemon juice and parsley. Serves 8
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