Lobster with pineapple and celery, Cape Cod Salad is an exotic summer dish. It may be served as part of a cold buffet or as a starter.
2 garlic cloves, crushed
2 teaspoon salt
6 grindings black pepper
2 teaspoon prepared mustard
I- teaspoon sugar
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 x 2 lb. lobster, cooked
2 tablespoons mayonnaise 2 teaspoon soy sauce
4 grindings black pepper
2 teaspoon cayenne pepper
4 oz. fresh pineapple, diced
2 celery stalks, chopped
1 lettuce, washed and chilled
2 lemon, cut into slices
First prepare the marinade. In a medium-sized mixing bowl, combine the garlic, salt, pepper, mustard and sugar. With a wooden spoon or fork, stir in the vinegar until well blended. Gradually beat in the oil. Set aside.
Cut the soft undershell from the lobster body with scissors. Remove the meat and cut it into j-inch slices. Reserve the lobster body shell.
Crack the claws with a hammer or a nutcracker and remove the meat. Slice it and discard the claw shells.
If the marinade has separated, lightly beat it again with the fork. Toss the lobster slices in the marinade and refrig-
erate, covered, for about 45 minutes, stirring occasionally.
Remove the bowl from the refrigerator and drain the lobster meat, discarding the marinade.
In a large mixing bowl, beat together the mayonnaise, soy sauce, pepper, cayenne and pinch of salt with a wooden spoon.
Add the lobster, pineapple and celery and mix well.
Pile the mixture into the reserved lobster shell.
Arrange the lettuce leaves on a large serving plate. Place the shell on the lettuce and garnish with the lemon slices.