Rock Lobster & Bean Salad Recipe
Ingredients
8 (2 ounces each) South African rock lobster tails, frozen
1 can (1 pound 4 ounces) chick peas, drained
1 can (15 1/2 ounces) kidney beans, drained
1 cup celery, chopped
1 can (7 ounces) sweet red pimientos, drained and chopped
2 medium-size dill pickles, diced
1 green pepper, chopped
1/2 cup scallions, sliced
2/3 cup sour cream
2/3 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
3 tablespoons catsup shredded green cabbage
Directions
Drop lobster tails into boiling salted water.
When water reboils, boil for 3 minutes.
Drain immediately; drench with cold water.
With scissors, remove underside membrane and pull out lobster meat in one piece.
Cut each tail in half lengthwise.
Combine chick peas, kidney beans, celery, pimientos, pickles, pepper and scallions.
Chill thoroughly.
Combine sour cream, mayonnaise, horseradish, mustard and catsup.
Mix well.
For each serving place 1 cup of bean mixture and 2 halves of rock lobster meat on top of shredded cabbage in serving dish.
Top with sauce.
When water reboils, boil for 3 minutes.
Drain immediately; drench with cold water.
With scissors, remove underside membrane and pull out lobster meat in one piece.
Cut each tail in half lengthwise.
Combine chick peas, kidney beans, celery, pimientos, pickles, pepper and scallions.
Chill thoroughly.
Combine sour cream, mayonnaise, horseradish, mustard and catsup.
Mix well.
For each serving place 1 cup of bean mixture and 2 halves of rock lobster meat on top of shredded cabbage in serving dish.
Top with sauce.
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