Lobster Salad Victoria
A classic lobster salad with cucumber, truffles, and asparagus.
Ingredients
- Lobster meat (Quantity estimated (not specified in original recipe))
- 1 each Cucumber
- 4 each Truffles
- 1 cup Mayonnaise
- French dressing (Quantity estimated (not specified in original recipe))
- Lettuce leaves (Quantity estimated (not specified in original recipe))
- 1 bunch Asparagus
- Dried lobster coral (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut the lobster meat into inch pieces. Peel and cube the cucumber. Slice the truffles thinly, then cut the slices in half.
- 2Gently fold the creamy parts of the lobster into the mayonnaise. Sprinkle the lobster, truffle, and cucumber with French dressing; mix lightly.
- 3Arrange lettuce leaves on a serving platter. Spoon the lobster mixture onto the lettuce. Arrange the cooked asparagus heads above the lobster salad. Sprinkle dried lobster coral over the whole salad.
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