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TACC Address & Tel:
  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
   
TACC Hour:
  Mon: Closed
  Tue - Thu: 10am - 9pm
  Fri - Sat: 10am - 10pm
  Sun: 12pm - 6pm
   
   
   
 
   
 
Lobster Salad
 
Materials:  
3 potatos 1/2 C. of diced carrot
3 eggs 1/2 C. of diced cucumber
1 (about 3 LB.) of lobster Several lettuce leaves
   
Sauce Ingredients:  
2 C. of mayonnaise 1/3 C. of lemon juice
1/2 C. of sugar 1/4 t. of white pepper
   
Procedures:  
  1. Clean the potatoes and cook them in water over high heat, after boiling turn to low heat and cook for another 40 minutes, or cook them until the chopsticks can go through. Remove and let it cooled.
  2. Cook the eggs in cold water over high heat until boiling and then cook for another 12 minutes over medium heat. Remove and let it cooled.
  3. Cook the diced carrot in boiling water for 1 minute, then remove and set aside.
  4. Clean and steam the lobster for 20 minutes over the high heat. Remove and let it cooled. Separate the head from the tail of the lobster; remove the meat from the tail. Cut the meat into thin slices.
  5. Prepare sauce: Mix all the ingredients in a bowl.
  6. Smash potatoes and eggs with a fork, add diced carrot and cucumber; mix with the sauce. Place the lettuce leaves on the bottom of the serving plate, then put potato salad on the leaves and arrange the lobster slices on top of the salad. Put lobster head and tail on each side of the salad; then serve.