Lobster Salad With Mixed Vegetables
|Live lobsters||1 1⁄4 Pound (2 Whole)|
|Prepared court bouillon||4 Cup (64 tbs) (Basic Court Bouillon for Seafood)|
|Diced cooked new potatoes||3 Cup (48 tbs)|
|Diced red pimiento||1 Tablespoon|
|Cooked green peas||1 1⁄4 Cup (20 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Lettuce heart||1 Large|
Cook lobsters in Court Bouillon.
Split lobsters; clean.
Remove meat; reserve shells, claws, and legs for garnish, if desired.
Chop meat of 1 lobster; place the meat in large bowl.
Add potatoes, pimiento, and 1 cup peas; toss lightly.
Add enough mayonnaise to moisten; mix until ingredients are combined.
Mound salad in serving dish.
Tear lettuce; place around edge of dish.
Place remaining peas on salad around inside edge of lettuce.
Place remaining lobster meat on top of salad.
Garnish with reserved shells, claws, and legs.
Pipe border of mayonnaise around outside of lettuce; chill thoroughly.
The coral can be chopped and added to salad, if desired.