COLESLAW WITH LOBSTER
Provided by Craig Claiborne
Categories salads and dressings, side dish
Time 15m
Yield Six servings
Number Of Ingredients 8
Steps:
- 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.
- Coarsely chop the cabbage shreds and put them in a mixing bowl.
- 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.
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