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Curried Lobster Salad

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3 lobsters (1 ½ to 2 pounds each)
1 package (9 oz) frozen artichoke hearts
1 cup diced celery
1 cup mayonnaise
¼ cup lime juice
1 teaspoon curry powder
¼ teaspoon dry mustard
salt and freshly ground black pepper
salad greens
radish roses

Plunge the lobsters into a large kettle of boiling water. Boil for 15 minutes, or until tender. Remove and cool.

Cook the artichoke hearts according to package directions. Cool. Cut each heart into six pieces.

Split the lobsters into halves. Remove and reserve the meat, liver, and coral from each. Remove and discard the sac and large vein from each, but retain the shells.

Dice the lobster meat and coral, and toss with the liver, artichoke hearts and celery. Mix mayonnaise with lime juice, curry powder and mustard, add to lobster miture and mix well. Season with salt and pepper to taste.

Place the salad greens in a large serving bowl. Pile the lobster mixture into shells. Arrange shells on the greens, pyramid  fashion.


From Craig Claiborne’s The New York Times Menu Book 

 

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