Preparation:
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. |
