1. Combine the mayonnaise, chopped egg, capers and parsley in a small bowl. Mix well, then season to taste with salt, pepper and lemon juice. 2. In a separate bowl, combine the lobster and celery root. Add enough of the dressing to thoroughly coat the lobster mixture and mix gently. Adjust seasoning with salt and pepper. 3. Divide greens between 4 small plates, top with lobster mixture, garnish with quartered eggs, and serve with extra dressing on the side. Recipe by: Saveur, Sept/Oct 1997; adapted from a recipe by James Beard Posted to MC-Recipe Digest V1 #993 by Suzy Wert
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 531 (76%)|
|Amt Per Serving||% DV|
|Total Fat 59g||79 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 31.8g|
|Cholesterol 45.9mg||14 %|
|Sodium 1265.9mg||44 %|
|Potassium 94.6mg||2 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 43.2g|
|Protein 2.1g||3 %|
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Calories per serving: 695
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