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Lobster Recipes
Salads
Lobster Salad (by Irena)

(Serves 6)

6 live lobster, each 1¼ pounds
12 each new potatoes, peeled, boiled, and cut into bite-size pieces
1 cup mayonnaise
2 heads bibb lettuce
¼ cup oil-and-vinegar dressing
3 each hard-boiled eggs, sliced
3 medium tomatoes, quartered
12 each black olives

Steam the lobsters for 20 minutes and remove the meat from the shell, keeping the shell of one of the lobsters as intact as possible. Cut the lobster into bite-size pieces. Add the potatoes and gently fold in the mayonnaise. Brush the reserved shell with vegetable oil to make it shine. Weight its tail beneath a heavy object so it stays straight.

Toss the lettuce leaves with the dressing and arrange the leaves in a strip along the center of a large serving platter. Place the lobster mixture on top of the lettuce. Nestle the reserved lobster shell on top of the lobster meat. Arrange egg slices and tomato pieces by alternating them along on side of the platter. Garnish with black olives.

Irena Chalmers, Author of
Sustainable Quisine: An Appetite For Change