| 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 |
tb |
Finely chopped scallion |
| 2 |
tb |
Finely chopped celery |
| 1 |
tb |
Minced fresh parsley leaves |
| 2 |
tb |
Mayonnaise |
| 2 |
ts |
Fresh lemon juice |
| 1/8 |
ts |
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
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