- 2 lobsters, about 1-1/2 pounds each, boiled or steamed,
and chilled
DRESSING
- 2/3 cup mayonnaise
- 1/4 cup fresh lemon juice
- 3 tablespoons finely chopped fresh dill
salt and freshly ground white pepper
- 1/4 cup salmon caviar
- GARNISH
- 2 tablespoons salmon caviar
- 4 fresh dill sprigs
1. Split the lobsters in half. With a small knife, carefully
separate the meat from the shells. Try to keep the shells
intact.
2. Cut the lobster meat into 1-inch pieces and place
in a medium bowl.
3. To make the dressing, in a small bowl, combine the
mayonnaise, lemon juice, dill, and salt and pepper to
taste and mix to combine. Gently stir in the caviar, being
careful not to mash it. Taste for seasoning.
4. Pour just enough dressing over the lobster to moisten
it well and then toss to coat evenly. Cover the lobster
and the remaining dressing and refrigerate until ready
to serve.
5. Just before serving, mound one-fourth of the lobster
mixture in each lobster shell. Spoon a dollop of the remaining
dressing on top, and garnish with a large spoonful of
salmon caviar and dill sprigs.
Serve immediately
ADVANCE
PREPARATION:
This may be prepared up to 2 hours in advance through
step 4 and refrigerated. Keep the lobster shells well
wrapped in the refrigerator until ready to assemble the
dish.
VARIATIONS:
This salad may be placed on a bed of mixed greens.
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