Coleslaw With Lobster

Name: Coleslaw With Lobster
Total time: 15 min
Yield: Six servings
Cuisine: american
Ingredients: 1 small cabbage, 1 to 1 1/2 pounds; 3/4 cup mayonnaise; 2 teaspoons freshly squeezed lemon juice; 1/4 teaspoon Tabasco sauce; 1 cup finely chopped onions; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

By Craig Claiborne

Total Time: 15 minutes
Rating: 3(10)
Comments: Read comments

Featured in: SUMMER TREAT; PLANNING THE PICNIC

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

1small cabbage, 1 to 1½ pounds
¾cup mayonnaise
2teaspoons freshly squeezed lemon juice
¼teaspoon Tabasco sauce
1cup finely chopped onions
Salt to taste, if desired
Freshly ground pepper to taste
½cup lobster meat, cut into ¼-inch cubes, approximately ¼ pound

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
Step 2
Coarsely chop the cabbage shreds and put them in a mixing bowl.
Step 3
In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.