Lobster Parisienne
Yield
6 servingsPrep
30 minCook
0 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lobster tails
cooked, chilled |
*
|
| 6 | tablespoons |
mayonnaise
|
|
| 1 | teaspoon |
prepared mustard
repared |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
tarragon vinegar
|
*
|
| 1 | tablespoon |
chives
finely minced |
|
| 1 | tablespoon |
parsley leaves
finely minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lobster tails
cooked, chilled |
*
|
| 9E+1 | ml |
mayonnaise
|
|
| 5 | ml |
prepared mustard
repared |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
tarragon vinegar
|
*
|
| 15 | ml |
chives
finely minced |
|
| 15 | ml |
parsley leaves
finely minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.
Combine remaining ingredients and blend well.
Add chopped lobster, blend with a fork, and refrigerate until chilled.
To serve, stuff lobster tails with chilled lobster mixture.
Serve as first course on lettuce-lined small plates.
