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home > recipes > seafood > lobster parisienne
from Yardley, PA MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: LOBSTER PARISIENNE Categories: Seafood, Main dish Yield: 6 servings 6 Lobster tails,cooked/chilled 6 tb Mayonnaise 1 ts Mustard,prepared 1 ts Lemon juice 1 ts Tarragon wine vinegar 1 tb Chives,finely minced 1 tb Parsley,finely minced Salt to taste Pepper to taste 1. Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled. 2. To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.

Lobster Parisienne


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list all recipes for SEAFOOD (335)
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list all recipes by DAVE (405)


   

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keyword: lobster
keyword: parisienne
ethnicity: french
recipes for seafood
recipes by dave
Email Address:
(posted June 26, 2003)

from Yardley, PA

MMMMM----- Recipe via
Meal-Master (tm) v8.02

Title:
LOBSTER PARISIENNE
Categories:
Seafood, Main dish
Yield: 6 servings

6
Lobster tails,cooked/chilled
6 tb
Mayonnaise
1 ts Mustard,prepared
1 ts
Lemon juice
1 ts
Tarragon wine vinegar
1 tb Chives,finely minced
1 tb
Parsley,finely minced
Salt to taste
Pepper to taste

1. Remove
lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.
2. To serve, stuff
lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.



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