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Lobster Salad

Cook an extra lobster or two when the price is right because "leftovers" make superb salad. Or buy ready-cooked lobster if you can find it. Bind it lightly with a subtle herb mayonnaise and just enough minced celery and mild onion to lend some crunch. Serve on a homemade roll or mounded on lettuce. Save the cooked lobster roe, if any, and press it through a fine sieve. Scatter the red-roe polka dots over the salad as garnish.

Leftover cooked lobster
Minced onion
Minced celery
Herb mayonnaise to bind

Herb Mayonnaise:
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup salad oil, or part olive oil
Watercress and fresh herbs to taste (tarragon, chervil, chives, parsley)

Break egg into blender container. Add mustard, salt and vinegar. Add 1/4 cup of the oil. Cover and turn motor on low speed. Immediately uncover and pour in remaining oil in a steady stream. When mayonnaise is thickened, add 1/2 bunch of rinsed and dried watercress and a small handful of fresh herbs. Let the mayonnaise rest, refrigerated and covered, for at least an hour so that the flavors develop.

Marlene Parrish

Thursday, July 27, 2000



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