Name: Cold Stuffed Lobster
Yield: 30 picnic servings
Cuisine: United States
Ingredients: 24 eggs, hard-cooked; ⅓ cup finely chopped chives; 2 cups vinegar, if sea water is used; 15 lobsters (1 pound each); ¾ cup finely chopped parsley; Salt and freshly ground black pepper; 15 shallots, finely chopped; 1 cup fresh mayonnaise; ¼ cup mustard (preferably Dijon or Düsseldorf); 8 gallons sea water, if available; if not, plain water

Preparation info

30
picnic servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

8 gallons sea water, if available; if not, plain water
2 cups vinegar, if sea water is used

Method

Combine the water and vinegar in a kettle large enough to hold the lobsters. (If sea water is not available, cook the lobsters in plain water according to any standard recipe.) Bring sea water and vinegar to a boil and add the lobsters. Cook for fifteen minutes.
Drain the lobsters. When they are cool, split them into halves. Remove the hard sac near th

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Cold Stuffed Lobster

Ingredients

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