Carafoli Picnic
Begin your picnic with fresh juice spritzers, which are both pretty and thirst quenching. Choose any fresh juice—tangerine, cranberry, grapefruit, pomegranate—and add ice, club soda and a garnish or sprig of mint. While you are leisurely plating the lobster salad, bring out a small bowl of marinated olives for your guests to nibble on.
Mexican Lobster Salad
Serve this salad on a bed of arugula and watercress, garnished with a fresh tomato salsa. If you wish, chicken may be substituted for the lobster. For your convenience, you can buy freshly boiled lobster meat out of the shell at Cape Fish & Lobster in Hyannis. Plan to be there a little after 9 a.m., and it will still be warm. I would serve a chilled margarita with corn chips before the salad or a Ciro Rosé. This is a wonderful match for the lobster salad.
Ingredients
- 1 pound cooked lobster meat, cut into bite-size chunks
- Juice of ½ lime
- ¼ cup mayonnaise
- 1 jalapeno or red chili pepper, minced
- 1 stalk celery, finely chopped
- 1 teaspoon fresh minced tarragon leaves
- 1 hardboiled egg, chopped
- Freshly ground pepper and pinch of salt
- Assorted greens
Preparation
In a medium bowl combine the lobster meat with the lime juice, mayonnaise, chili pepper, celery, tarragon and boiled egg.
Mix well, add pepper and salt to taste, if needed, and set aside.
Put in covered container and refrigerate, keep chilled until ready to serve.
