SOUTH PACIFIC SALAD|
6 to 8 oz. rock lobster tails
1/8 tsp. pepper
fresh lemon juice
1 to 2 pimentos, cut in strips
1 c. ripe olives
2 c. shredded lettuce
1 (10 oz.) pkg. frozen peas
1/4 c. bottled capers, drained
1 cucumber, pared and sliced
3 medium tomatoes, quartered
1 avocado, peeled and sliced
In large saucepan, to 3 quarts boiling water, add 1
tablespoon salt and lobster tails. Bring to a boil. Cover and
simmer 10 minutes. Drain. Cover with cold water, then drain
again. Using kitchen shears, cut underside membrane away from
each lobster tail, then gently pull meat away from each lobster
tail, keeping shells. Slice some meat from each lobster tail.
Chop the rest, then toss it with shredded lettuce, 1 teaspoon
salt, pepper, peas and carrots, 2 to 3 tablespoons mayonnaise
and lemon juice. Now stuff each shell with some of this
mixture. Lay lobster slices on top. Spread lightly with
mayonnaise and refrigerate.
Before serving, arrange lobster tails on platter.
Garnish each with some capers and pimento strips. Surround
with cucumber, olives, tomatoes, carrots and avocado (brushed
with lemon juice).
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