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Lobster Recipes
Salads
Light Entree Salad

(serves 4)

Lobster Meat Louis:
½ head lettuce, shredded
1½ cups Maine lobster meat chunks, chilled
1 large tomato, cut into wedges
2 each hard-cooked eggs, sliced
8 each ripe olives
8 each Pimiento strips

Arrange lettuce in four individual serving bowls. Mound Maine lobster meat on top.
Garnish with tomato wedges, egg slices, olives and pimiento strips. Chill until
ready to serve.

Louis Dressing:
1 cup mayonnaise
½ cup chili sauce
1½ teaspoons grated onion
1 teaspoon lemon juice
¼ teaspoon tarragon
1 pinch salt and pepper, to taste

Blend ingredients and chill. Serve over the above salad. Makes 1 1/2 cups.

Nutritional information per serving
calories 518.3
cholesterol 178 milligrams
protein 16.3 grams
sodium 666 milligrams
total fat 47.9 grams
dietary fiber 1.9 grams
carbohydrate 7.6 grams
calcium 113 milligrams
Nutritional information provided by MasterCook II. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

Robert Latham, CCE, Chairman,
Culinary Arts Center
Southern Maine Technical College