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LOBSTER SALAD
I adapted this recipe from one I found in an old Modern Maturity Magazine (not that I need that). This dish is perfect for a beach party, backyard get-together...or scale it down and make a romantic dinner for two. Any way you do this, it's yummy.
Serves: 6
Prep.Time: 45 minutes

6 live maine lobsters, about 1-1/4 pounds each
12 new potatoes, peeled and boiled, cut in chunks
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
Salt and fresh ground pepper to taste
2 heads bibb lettuce
1/4 cup oil and vinegar salad dressing
3 hard-boiled eggs, sliced 3 medium ripe tomatoes, quartered
Black pitted olives for garnish
Lemon slices for garnish
Fresh parsley sprigs for garnish

In a large pot, steam lobsters for 20 minutes; remove meat from the shells, keeping the shell of one lobster as intact as possible. Cut lobster meat into bite-size pieces, about 1-1/2". Carefully toss the lobster meat and potatoes with mayonnaise and lemon juice; salt and pepper to taste. Toss lettuce with salad dressing and line a large platter with leaves. Place empty lobster shell on one side of the platter; ladle the lobster mixture to the right side. Circle all with tomato quarters and sliced eggs; garnish all with olives, lemon slices and parsley sprigs.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved