Lobster Salad with Eggs

– e&t

– posted by K.-H. Boller – modified by Bollerix

Break the lobster tail out of the shell, remove the dark, firm membranes and the intestines. Cut the lobster meat into narrow slices.

Make the eggs 10 minutes, quench and cool. Peel the eggs and cut them into slices.

Clean the spring onions, rinse and cut very diagonally into narrow slices. Mix a salad dressing with pepper, vinegar, salt and oil.

Soak the langoustines and spring onions in the salad dressing for five minutes, then arrange with the eggs. Finely chop the dill, sprinkle over the lettuce and bring to the table.

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