Lobster-Salad-Stuffed Eggs
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Lobster Meat (cooked)2 tbsps
Celery (finely chopped)2 tbsps
Mayonnaise2 tsps
Lemon Juice (fresh)1 tsp
TabascoDirections:
1
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
2
Halve the eggs crosswise and remove the yolks
3
Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad
4
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
5
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
6
Halve the eggs crosswise and remove the yolks
7
Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad
8
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