Title: Maine Lobster Salad
Categories: Mike02
Yield: 4 servings

4 Cooked lobsters - (1 1/4 lbs
-ea); meat removed,
And shells discarded
2/3 c Mayonnaise
3 tb Chopped tarragon leaves
Salt; to taste
Freshly-ground black pepper;
-to taste
3 tb Fresh lemon juice
1 tb Dijon mustard
3 tb Chopped dill weed
1/3 c Extra-virgin olive oil
1 c Mesclun salad greens
1/2 c Cooked corn; removed from
-cob
1/2 pt Cherry tomatoes; cut in half

Prepare the lobster and shell meat. In a bowl, combine the mayonnaise and
chopped tarragon, and season with salt and pepper. Dress lobster meat with
half the tarragon dressing. In a blender, combine lemon juice, mustard, and
dill and blend for 30 seconds. Drizzle in oil to finish vinaigrette. Season
with salt and pepper. Toss salad greens, corn, and tomatoes with half of
the vinaigrette. Divide salad equally among four plates. Arrange the
lobster meat on top of the salad. Drizzle with the remaining vinaigrette
and serve with the remaining mayonnaise on the side. This recipe yields 4
servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C15 broadcast 04-23-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

05-04-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.