A classic French dish, Homard a la Parisienne (oh-mahr ah lah pah-ree-zee-ehn) is a delightful dish for summer.
2 lb. cooked lobsters, shells split, claws cracked and grey sac removed
4 cooked carrots, diced
4 oz. cooked peas
4 oz. cooked French beans, diced
1 large cooked potato, diced
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons mayonnaise
2 tablespoons double cream
4 tomatoes, quartered
2 hard-boiled eggs, sliced
1 crisp lettuce, washed and shredded
Remove the lobster meat from the shells and claws and cut it into 1-inch pieces. Wash the shells and dry them thoroughly with kitchen paper towels. Set aside.
Place the lobster meat in a medium-sized mixing bowl and add the carrots, peas, beans, potato, salt, pepper, mayonnaise and cream. Mix together gently but thoroughly.
Pile the mixture into the shells and arrange them on a serving dish. Surround the shells with the tomatoes, eggs and lettuce and serve.