| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
April 1990 |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Cooked lobster meat or the |
|
|
meat of 1 chopped fine |
|
|
about |
|
|
cooked King crableg 1/2 |
|
|
cup |
| 2 |
|
Radishes, chopped fine |
| 2 |
T |
Finely chopped scallion |
| 2 |
T |
Finely chopped celery |
| 1 |
T |
Minced fresh parsley leaves |
| 2 |
T |
Mayonnaise |
| 2 |
t |
Fresh lemon juice |
| 1/8 |
t |
Tabasco |
| 3 |
|
Hard-boiled large eggs |
| 1/2 |
c |
Finely shredded romaine for |
|
|
garnish |
| 1/2 |
c |
Finely shredded cabbage for |
|
|
garnish |
INSTRUCTIONS
In a bowl combine well the lobster, the radishes, the scallion, the
celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and
salt and pepper to taste. Halve the eggs crosswise and remove the
yolks. Chop 1 of the yolks, reserving the other 2 for another use, and
stir it into the lobster salad. Divide the romaine and the cabbage
between 2 salad plates, forming nests, fill the whites with the
lobster salad, and arrange the eggs in the nests. Serves 2 as a first
course. Gourmet April 1990 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”