Lobster Salad

A beautiful blend of lobster, pineapple, shrimps, rice and fresh vegetables, mixed with a lemon-flavoured mayonnaise, Lobster Salad is ideal for a summer dinner or outdoor lunch. It needs no accompaniment other than a well chilled dry white wine such as Sancerre.

2 X 1 lb. cooked lobsters, shells split, claws cracked and grey sac removed 8 oz. shrimps, shelled 1 small pineapple, peeled, cored and chopped or 10 oz. canned pineapple chunks, drained 1 medium-sized green pepper, white pith removed, seeded and shredded 10 oz. cooked long-grain rice 6 large radishes, washed and thinly sliced

1 teaspoon salt

1 teaspoon black pepper

6 large lettuce leaves, washed and shaken dry

4 hard-boiled eggs, sliced

4 medium-sized tomatoes, thinly sliced

1 tablespoon finely chopped fresh chives

1 large egg yolk

1 teaspoon Tabasco sauce

2 teaspoon salt

½ teaspoon black pepper

2 teaspoons paprika

8 fl. oz. olive oil

1 tablespoons lemon juice

1 fl. oz. double cream , lightly whipped

First, make the mayonnaise. Place the egg yolk, Tabasco, salt, pepper and paprika in a small mixing bowl. Using a small wire whisk beat the ingredients together.

Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle.

Beat in a few drops of the lemon juice from time to time to prevent the mayon-naise from becoming too thick.

When all the oil has been added, stir in the remaining lemon juice and the cream. Taste the mayonnaise for seasoning and add more salt and pepper if necessary. Set aside.

Remove the lobster meat from the shells and claws. Chop the meat into 1-inch cubes.

Place the lobster meat in a medium-sized mixing bowl. Add the shrimps, pineapple, green pepper, rice, radishes, salt and pepper. Add the mayonnaise and toss well with two large spoons.

Line the bottom of a large serving dish with the lettuce leaves. Arrange the hard-boiled eggs and tomatoes in alternating layers around the edge of the dish to make a large ring.

Spoon the lobster mixture into the ring. Sprinkle over the chopped chives.

Chill the salad in the refrigerator for 1 hour before serving.

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