ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
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

bottom navigation bar Terms of Use  Privacy Policy