Shrimp and Lobster Salad - The Chef's Kitchen | Ingles | Catering

Ingredients

• 2 lb. cooked shrimp, peeled and deveined, medium dice
• 5 oz. lobster meat, medium dice
• 1 pint grape tomatoes, halved
• 1 orange bell pepper, small dice
• 1 bulb fennel, thinly sliced, fronds reserved for garnish
• 8 scallions, thinly sliced
• 1/3 cup Laura Lynn mayonnaise
• 1/4 cup Laura Lynn sour cream
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh dill, chopped
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Ingles Bakery Croissants
• Assorted leaf lettuce