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July 05, 2005
Lobster Parisienne
Ingredients:
6 lobster tails, cooked and chilled
6 tbl mayonnaise
1 tsp mustard, prepared
1 tsp tarragon wine vinegar
1 tbl chives, finely minced
1 tbl parsley, finely minced
salt and pepper to taste
Directions:
Remove lobster meat from tails. Reserve the tails. Chop the meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
To serve, stuff lobster tails with the chilled lobster mixture. Serve as a first course on leaf- or lettuce-lined plates.
Posted by Kelli Little at July 5, 2005 10:44 AM