Lobster Parisienne

Course : Seafoods
Serves: 6
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6 medium lobster tails -- cooked/chilled
6 tablespoons mayonnaise
1 teaspoon mustard -- prepared
1 teaspoon lemon juice
1 teaspoon tarragon wine vinegar
1 tablespoon chives -- finely minced
1 tablespoon parsley -- finely minced
1 teaspoon salt to taste
1 teaspoon pepper to taste

Preparation / Directions:

1. Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled. 2. To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.

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