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Recipe courtesy of Chef Sophiane Benaouda, Grand Café, San Francisco, CA. Lobster Salad Yields: 5 Cups - tastes aweomse! The mayonnaise is great for dipping seafood .Make it first, since it needs to be refrigerated for about an hour or more. :) I had a problem with the computer - it is meant to be read cooked lobster roe - sorry - so it reads 1 T lobster roe (cooked), did the best I could. ;)
Units: US | Metric
Serving Size: 1 (334 g)
Servings Per Recipe: 8
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