LOBSTER OR SHRIMP SALAD
3 to 4 servings
Serve on crackers or in endive leaves as an appetizer, or on lightly dressed butter lettuce leaves as a salad.
Combine in a medium bowl:
- 2 cups coarsely chopped cooked lobster meat, lump crabmeat, or peeled and cooked shrimp or whole bay shrimp (about 12 ounces)
- ½ medium cucumber, peeled, halved lengthwise, seeded, and diced
- 3 to 4 tablespoons sour cream or mayonnaise, to taste
- 1 celery rib, diced
- (1 Hard-Boiled Egg, chopped)
Stir in:
- Up to 2 tablespoons minced herbs, such as parsley, chives, and/or tarragon
- Finely grated zest of ½ lemon
- 1 to 2 teaspoons lemon juice, to taste
- Salt and black pepper to taste
Garnish with:
- Minced chives or tarragon