Coleslaw With Lobster

1. 1

   Cut the cabbage in half, slicing through the core.

2. 2

   Cut away and discard the core and any tough or blemished outer leaves.

3. 3

   Finely shred enough of the cabbage to make about three cups.

4. 4

   Reserve the remainder of the cabbage for future use.

5. 5

   Coarsely chop the cabbage shreds and put them in a mixing bowl.

6. 6

   In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat.

7. 7

   Pour the mixture over the cabbage and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.