Lobster Salad Stuffed Eggs
alt.cooking-chien/paul/1999
Serves 2 as a first course

1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine (about 1/2 cup)
2 radishes, chopped fine
2 Tbsp finely chopped scallion
2 Tbsp finely chopped celery
1 Tbsp minced fresh parsley leaves
2 Tbsp mayonnaise
2 tsp fresh lemon juice
1/8 tsp Tabasco
3 hard-boiled large eggs
1/2 cup finely shredded romaine for garnish
1/2 cup finely shredded cabbage for garnish

In a bowl combine well the lobster, the radishes, the scallion, the celery, the parsley, the mayonnaise, the lemon juice, the Tabasco, and salt and pepper to taste.

Halve the eggs crosswise and remove the yolks. Chop 1 of the yolks, reserving the other 2 for another use, and stir it into the lobster salad.

Divide the romaine and the cabbage between 2 salad plates, forming nests, fill the whites with the lobster salad, and arrange the eggs in the nests.