Lobster Salad



1 egg yolk

1 tablespoon prepared mustard, preferably Dijon or Dusseldorf

1 tablespoon tarragon wine vinegar


Salt and freshly ground pepper to taste

1/2 cup peanut, vegetable, or corn oil

1/2 cup peanut, vegetable, or corn oil

juice of 1/2 lemon

1 1/2 cups cubed cooked lobster meat


3 hard-cooked eggs, cut into 1/2 inch cubes

1 cup chopped celery

2 tablespoons capers

1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried

1 tablespoon finely chopped parsley

3 tablespoons finely diced green pepper


Place the yolk in a mixing bowl and add the mustard, vinegar, Tabasco, and salt and pepper to taste.

Blend well with a wire whisk.

Add the oil gradually, beating vigorously with the whisk.

Beat in the lemon juice.

When the mixture is thickened and smooth, add the lobster, eggs, celery, capers, tarragon, and parsley.

Blend with a spatula and spoon the salad into a serving dish.

Sprinkle with the green pepper and serve.

Yield: 6 servings.