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Suggest a better description1. Mix the diced lobster meat, diced eggs and diced avocado (sprinkled with fresh lemon juice) and fine diced shallots with the mayonnaise, very gently. Use just enough mayonnaise to coat and bind. Season to taste with salt and red pepper. I like to use the Japanese Sashimi Togarashi. 2. Spoon back into the lobster or avocado shell, and rest on a bed of shredded red romaine or curly lettuce. Garnish with lemon wedges and asparagus with reserved lobster claws on top. Serves 1 or 2 April Fool! This is a thinly disguised Lobster Mayonnaise, with an egg and avocado salad, accompanied by a dish of Springtime asparagus. Have a sauceboat of the freshly made mayonnaise available. Serve with a crusty bread and a chilled Chablis for a Spring Luncheon. The Chablis is one reason I use mayonnaise instead of vinegar. In spooning the salad into the lobsters chest cavity, spoon it right on top of the tomalley (the green liver of the lobster). For those who like it, this makes a fine taste. For those who dont, suit yourself, chacon a son gout! Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Serving (1362g) | ||
Recipe Makes: 1 | ||
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Calories: 2508 | ||
Calories from Fat: 1750 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.4g | 259 % | |
Saturated Fat 29.3g | 147 % | |
Monounsaturated Fat 64.3g | ||
Polyunsanturated Fat 90g | ||
Cholesterol 412.2mg | 127 % | |
Sodium 3806mg | 131 % | |
Potassium 2323.6mg | 61 % | |
Total Carbohydrate 173.3g | 51 % | |
Dietary Fiber 23.6g | 94 % | |
Sugars, other 149.7g | ||
Protein 45.1g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2508
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