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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 carrot curls 2 c. shredded lettuce 1 (10 oz.) pkg. frozen peas and carrots 1/4 c. bottled capers, drained 1 cucumber, pared and sliced 3 medium tomatoes, quartered 1 avocado, peeled and sliced mayonnaise 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). This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |