Lobster eGG Salad Surprise
by Prof. Steve Holzinger
- 4 oz lobster meat, cooked—diced, reserve claws
- 1 each eggs, hard-boiled—diced
- 1 small avocado, ripe—diced
- 2 each shallots—diced
- 2 each lemons
- 1 cup mayonnaise, home made
- 1 head romaine lettuce red leaf—shredded
- 1 each tomato ripe—sliced
- 6 each asparagus spears thin—peeled & cooked
- salt and pepper—to taste
Mix the diced lobster meat, diced eggs and diced avocado (sprinkled with fresh lemon juice) and fine diced shallots with the mayonnaise, very gently. Use just enough mayonnaise to coat and bind. Season to taste with salt and red pepper. I like to use the Japanese Sashimi Togarashi.
Spoon back into the lobster or avocado shell, and rest on a bed of shredded red romaine or curly lettuce. Garnish with lemon wedges and asparagus with reserved lobster claws on top.
Serves 1 or 2
April Fool! This is a thinly disguised Lobster Mayonnaise, with an egg and avocado salad, accompanied by a dish of Springtime asparagus. Have a sauceboat of the freshly made mayonnaise available. Serve with a crusty bread and a chilled Chablis for a Spring Luncheon. The Chablis is one reason I use mayonnaise instead of vinegar. In spooning the salad into the lobsters chest cavity, spoon it right on top of the tomalley (the green liver of the lobster). For those who like it, this makes a fine taste. For those who don't, suit yourself, chacon a son gout!
Copyright © 1995 Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.
Modified August 2007