Ted Kennedy's Favorite Lobster Salad

Oolala's Note:

I copied this from somewhere. I love lobster!

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 6 ears corn
• 4 lbs lobster meat , cooked, cut into bite size pieces
• 2 tomatoes , large, peeled, seeded
• 2 avocados , peeled, cubed
• 1 tablespoon mayonnaise
• 2 tablespoons milk (or light cream)
• ½ cup fresh dill , chopped
• salt and pepper

Directions:

1. Cook the corn and then scrape off the kernels over a bowl and set aside.
2. Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.
3. In a small bowl, combine the mayonnaise, with the milk and mix until smooth.
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. Cover and refrigerate for a few hours before serving.

Reviews

[Peter J]

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.