6/14/1995
LOBSTER SALAD WITH TARRAGON|
4 cups cooked, cubed lobster meat
¼ cup finely chopped mild onion, optional
½ cup finely chopped celery
3 tablespoons finely minced fresh parsley
1 tablespoon chopped fresh tarragon (or ¾ teaspoon dried tarragon)
1 cup mayonnaise
1 tablespoon lemon or lime juice

Mix lobster with other ingredients. Serve on lettuce on chilled salad plates. Serves 6.

Garnish if desired with cherry tomatoes or tomato wedges, hard-cooked egg wedges and black olives.