6 Sep 2009
|Cooked lobster||2 Cup (32 tbs)|
|Diced celery||1 Cup (16 tbs)|
|French dressing||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2|
Cut cooked lobster meat (or canned) in 1/2, in.
cubes, and combine with celery, seasonings, and French dressing.
Chill at least 1/2 hour.
Serve in lettuce cups, garnished with mayonnaise and hard-cooked egg slices.
Lobster Salad Recipe