Lobster Salad Stuffed Eggs Recipe
Ingredients
| 1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine | ||
| 2 radishes, chopped fine | ||
| Scallion | 2 Tablespoon, finely chopped | |
| Celery | 2 Tablespoon, finley chopped | |
| 1 tablespoon minced fresh parsley leaves | ||
| Mayonnaise | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Tabasco | 1/8 Teaspoon | |
| 3 hard-boiled large eggs | ||
| Romaine | 1/2 Cup (16 tbs), finely shredded | |
| 1/2 cup finely shredded cabbage for garnish | ||
Directions
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.
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.
Chef
