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Lobster Recipes
Salads
Lobster with Melon in Kirsch

3 pounds cooked lobster
½ medium-size ripe melon, preferably Spanish, cassaba or honeydew
2 inside stalks celery, diced
1 cup mayonnaise, preferably homemade
1 Tablespoon chili sauce
3 dashes Tabasco sauce, to taste
2 Tablespoons Kirsch
1 pinch salt, to taste

Dice the lobster into ½ - ¾ inch pieces. Cut the melon in cubes of a size compatible with the lobster. Drain off as much of the melon juice as you can, reserve it in a cup. Combine the lobster and melon with the celery in a bowl and set aside.

Put the mayonnaise in a small bowl. Beat in the chili sauce, several dashes of Tabasco, the Kirsch and salt to taste. Thin the sauce to a pleasing consistency with some of the reserved melon juice. Pour the sauce over the lobster mixture, cover, and allow to mellow for at least an hour in the refrigerator