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Lobster Salad CD MC 20mins plus chilling Serves 4 Cold Shellfish Seafood Vegetables Herbs Salads Main Course Ingredients: 225g/8oz Frozen Mixed Vegetables Salt and Black pepper 1 Small Lettuce 300ml/10fl.oz. Thick Mayonnaise 2 teasp Capers 350g/12oz Cooked Lobster Flesh 2 Hard-boiled Eggs, quartered 2 Tomatoes, quartered 1 tbsp fresh Parsley, chopped 1 tbsp Fresh Chervil, choppedInstructions 1. Cook the mixed vegetables in boiling salted water for 5 minutes. Drain, transfer to a bowl and leave to cool. Divide the lettuce leaves between 4 individual serving dishes and put into the fridge to crisp. 2. Mix 3/4 of the mayonnaise with the mixed vegetables and stir in the capers, salt and pepper. Cut the lobster into bite-size pieces. 3. Divide the vegetable mixture between the dishes and arrange the lobster pieces on top. Sprinkle with the parsley and chervil and garnish with the egg and tomato quarters. 4. To serve - spoon or pipe the remaining mayonnaise over the top. Serve chilled.
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