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    You are in: Home / Recipes / Ted Kennedy's Favorite Lobster Salad Recipe
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    Ted Kennedy's Favorite Lobster Salad

    Ted Kennedy's Favorite Lobster Salad. Photo by Peter J

    1/1 Photo of Ted Kennedy's Favorite Lobster Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Oolala's Note:

    I copied this from somewhere. I love lobster!

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    Units: US | Metric


    1. 1
      Cook the corn and then scrape off the kernels over a bowl and set aside.
    2. 2
      Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.
    3. 3
      In a small bowl, combine the mayonnaise, with the milk and mix until smooth.
    4. 4
      Sprinkle the lobster mixture with dill, salt and pepper, then add the mayonnaise mixture and stir briefly so the sauce barely holds the rest of the ingredients together.
    5. 5
      Cover and refrigerate for a few hours before serving.

    Ratings & Reviews:

    • on March 11, 2006


      Yum! Made a great light meal, Ted Kennedy must have eaten quite a lot of this to end up with his stature! The only changes I made to the recipe was to use cherry tomatoes cut in half and natural yoghurt rather thank milk mixed with the mayonnaise, I thought the former may have left the texture a bit thin. Served of the top of a mesclun mix with a few other salad vegetables and it was great.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ted Kennedy's Favorite Lobster Salad

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 528.0
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 2.4 g
    Cholesterol 289.3 mg
    Sodium 944.5 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 8.3 g
    Sugars 5.4 g
    Protein 62.8 g

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