Lobster and Artichoke Salad
|Refrigerated egg product||1 Tablespoon, thawed (Or Frozen)|
|Dijon style mustard||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Finely chopped shallot||2 Tablespoon|
|Snipped fresh chives||2 Tablespoon|
|Ground white pepper||1⁄8 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained and halved (1 Can)|
|Cooked lobster meat||12 Ounce, cut into 1-inch pieces|
|Bibb lettuce head/Green / red leaf lettuce||1|
|Hard-cooked eggs||4 , cut into wedges|
|Snipped fresh parsley||2 Tablespoon|
1. In a food processor bowl or blender container combine the egg product, Dijon-style mustard, and wine vinegar. Cover and process or blend till combined. With the processor or blender running slowly, add the olive oil in a thin steady stream, stopping and scraping the sides of the bowl or container as necessary.
2. Transfer the dressing to a medium mixing bowl. Stir in the shallot, chives, salt, and white pepper. Add the artichoke hearts and cooked lobster meat, tossing gently to coat. Cover and chill for 1 to 24 hours.
3. To serve, line a large platter with lettuce leaves. Arrange the lobster mixture atop. Add the egg wedges, sprinkle with the parsley, and, if desired, garnish with the Greek black olives.