LOCATION: Recipes >> Shellfish >> Lobster 05
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Lobster 05
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Lobster Parisienne
Yield: 6 Servings
6 lobster tails, cooked/chilled
6 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon lemon juice
1 teaspoon tarragon wine vinegar
1 tablespoon chives, finely minced
1 tablespoon parsley, finely minced
salt to taste
pepper to taste
Remove lobster meat from shells. Reserve shells. Chop meat into
bite-sized pieces. Combine remaining ingredients and blend well.
Add chopped lobster, blend with a fork, and refrigerate until
chilled.^T
To serve, stuff lobster shells with chilled lobster mixture. Serve
as first course on lettuce-lined small plates.
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