|
|
| |
| Lobster Salad |
| |
| Materials: |
|
| 3 potatos |
1/2 C. of diced carrot |
| 3 eggs |
1/2 C. of diced cucumber |
| 1 (about 3 LB.) of lobster |
Several lettuce leaves |
| |
|
| Sauce Ingredients: |
|
| 2 C. of mayonnaise |
1/3 C. of lemon juice |
| 1/2 C. of sugar |
1/4 t. of white pepper |
| |
|
| Procedures: |
|
- Clean the potatoes and cook them in water over high heat,
after boiling turn to low heat and cook for another 40 minutes,
or cook them until the chopsticks can go through. Remove
and let it cooled.
- Cook the eggs in cold water over high heat until boiling
and then cook for another 12 minutes over medium heat. Remove
and let it cooled.
- Cook the diced carrot in boiling water for 1 minute, then
remove and set aside.
- Clean and steam the lobster for 20 minutes over the high
heat. Remove and let it cooled. Separate the head from the
tail of the lobster; remove the meat from the tail. Cut
the meat into thin slices.
- Prepare sauce: Mix all the ingredients in a bowl.
- Smash potatoes and eggs with a fork, add diced carrot
and cucumber; mix with the sauce. Place the lettuce leaves
on the bottom of the serving plate, then put potato salad
on the leaves and arrange the lobster slices on top of the
salad. Put lobster head and tail on each side of the salad;
then serve.
|
|
| |
|
|
