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RECIPE:
Lobster Salad in Coconut Half's
CATEGORY:
Appetizers
COUNTRY:
International
SERVES:
4
INGREDIENT:
200 grams of cooked lobster meat. 2 coconuts.
Cocktail Sauce: 2 tablespoons of lemon juice, 1 tablespoon chopped chives, 1 cup of
mayonnaise, 2 tablespoons of ketchup, 1 tablespoon of brandy, cooked
green asparagus spear tips, salt & pepper to taste.
DIRECTION:
Saw the 2 coconuts into 4 half's and flatten bottom also a bit with the
saw, drain the coconut milk into a bowl,
Mix all ingredients of the sauce plus a bit of the coconut milk and add the lobster meat, add this mix into
the 4 coconut
half's and decorate with the green asparagus tips.
NOTES: Serve
cold with salt crackers. This dish serves as cold appetizer or as a
small dinner.
As a variation of this dish: the lobster meat can also be substituted
with crab meat.
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