RUSSIAN SALAD

• 1/2 lb. cooked, diced lobster meat
• 6 small cooked lobster claws, shelled, whole
• 1/2 cup steamed peas
• 1/2 cup fine diced steamed carrots
• 3 oz. Steamed french cut green beans
• 1 pared, diced, boiled turnip
• 1 cup garlic flavored croutons
• 1/4 cup roasted pine nuts
• 1 1/2 cups mayonnaise
• 1 tbsp. lemon juice
• 1/2 tsp. Each of salt, pepper and paprika
• 6 baby tomatoes
• 12 washed romaine leaves

Blend the diced lobster and vegetables in a mixing bowl.

Blend the mayonnaise with the lemon and seasonings. Mix into the salad. Refrigerate for 30 minutes.

Place 2 romaine leaves on each serving plate or salad bowl. Top with scoop of salad. Arrange pine nuts, croutons and baby tomato as a garnish. Place lobster claw on top of salad. Serve.

SERVES 6

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