If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2 inch dice. You may pick all the meat from the carcass and freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving. Yield: 6 servings SPECIAL TARRAGON MAYONNAISE: Place a stainless steel mixing bowl on a damp cloth to keep the bowl from sliding around. Add the egg yolk, mustard and tarragon to the bowl and whisk until blended. Drizzle the oil into the bowl while whisking constantly. Be sure that the mixture is smooth and well blended at all times. Stop adding the oil periodically to allow yourself time to catch up; when there is no oil visible, continue adding and whisking. When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated. Whisk in the ice water. (The water stabilizes the mayonnaise, which prevents separating, a common flaw of homemade mayonnaise.) Season to taste with salt and pepper and cayenne. Whisk. Store in a small container, covered and refrigerated, until needed. To assemble the roll, prepare the lobster salad and chill for at least 30 minutes. Preheat a large heavy skillet over medium low heat. Lightly butter both sides of each bun. Place in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When they are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate. Garnish with pickles and potato chips. Serve at once. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Per serving: 2608 Calories (kcal); 288g Total Fat; (96% calories from fat); 5g Protein; 16g Carbohydrate; 186mg Cholesterol; 212mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 57 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0011 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1644g)|
|Recipe Makes: 1|
|Calories from Fat: 4531 (88%)|
|Amt Per Serving||% DV|
|Total Fat 503.4g||671 %|
|Saturated Fat 270.5g||1353 %|
|Monounsaturated Fat 122.5g|
|Polyunsanturated Fat 74.8g|
|Cholesterol 1768.8mg||544 %|
|Sodium 1888mg||65 %|
|Potassium 1919.3mg||51 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 30.2g|
|Protein 146.3g||209 %|
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Calories per serving: 5178
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