In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste. Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad. Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests. Serves 2 as a first course. Gourmet April 1990
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 288 (84%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 47.9mg||15 %|
|Sodium 517.3mg||18 %|
|Potassium 54.6mg||1 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 15.5g|
|Protein 0.8g||1 %|
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Calories per serving: 344
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