Lobster-Salad-Stuffed Eggs

Course : Salads
Serves: 1
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1/4 Pound cooked lobster meat or the meat of 1 -- chopped cooked King crab leg fine (about 1/2 cup)
2 medium 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 large hard-cooked eggs
1/2 Cup finely shredded romaine for garnish
1/2 Cup finely shredded cabbage for garnish

Preparation / Directions:

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

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