Lobster parisienne

Yield: 6 servings

Measure Ingredient
6 \N Lobster tails,cooked/chilled
6 tablespoons Mayonnaise
1 teaspoon Mustard,prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives,finely minced
1 tablespoon Parsley,finely minced
\N \N Salt to taste
\N \N Pepper to taste

1. Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled. 2. To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.

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