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Lobster Salad I

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  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 4 ingredients

  1. French dressing
  2. Cut
  3. Lettuce
  4. a spoonful of Mayonnaise
Contains Eggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Mayonnaise High in vitamin E

    High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Remove lobster meat from shell, cut in one-half inch cubes, and marinate with a French Dressing.
  2. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce leaves.
  3. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through a fine sieve.
  4. Garnish with small lobster claws around outside of dish.
  5. Cream Dressing I or II may be used in place of Mayonnaise Dressing.

Plating

Cookware for this recipe

  • Chef's knife
  • Sieve