Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         Pound  cooked lobster meat or the meat of 1 -- chopped
                        cooked King crab leg
                        fine (about 1/2 cup)
  2                     radishes -- chopped fine
  2        Tablespoons  finely chopped scallion
  2        Tablespoons  finely chopped celery
  1         Tablespoon  minced fresh parsley leaves
  2        Tablespoons  mayonnaise
  2          Teaspoons  fresh lemon juice
     1/8      Teaspoon  Tabasco
  3                     hard-cooked large eggs
     1/2           Cup  finely shredded romaine for garnish
     1/2           Cup  finely shredded cabbage for garnish

Preparation:

In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests.

Nutritional Information:

204 Calories (kcal); 23g Total Fat; (95% calories from fat); trace Protein; 2g Carbohydrate; 10mg Cholesterol; 172mg Sodium