By The Seaside Salad
|Shell macaroni/2 cups,8 ounces elbow macaroni||8 Ounce, uncooked (2 1/2 Cups)|
|Diced cooked lobster||3 Cup (48 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Diced cucumber||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Cook macaroni according to package directions; drain.
Combine with lobster, celery, cucumber, mayonnaise, lemon juice, capers, salt, mustard and Tabasco.
Chill until serving time.
Stir in sour cream; serve on salad greens.
Garnish with tomato wedges, if desired.