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Serves/Makes: 8

Ingredients:

• 2 (8-ounce / 225-g each) lobster tails, boiled
• 2 medium-size fresh pineapples, with leaves
• 2 apples
• 1 tablespoons (15 mL) freshly chopped tarragon (1 teaspoon / 5 mL dried)
• 1 tablespoon (15 mL) freshly chopped parsley

How to cook:

• Cut pineapples, lengthwise, into 4 equal parts.
• Remove and throw away hard center of pineapples.
• Remove pineapple meat, keeping shells intact; reserve.
• Peel apples; remove hearts.
• Remove all meat from lobster tails.
• Cut lobster meat, apples and pineapple meat into 1-inch (2.5 cm) cubes.
• Into a medium bowl, mix together lobster meat, apples and pineapple cubes.
• Well mix in tarragon and parsley.
• Refrigerate, covered, for quite a few hours, until really cold.
• Into a small bowl, well mix together mayonnaise, ketchup, Cointreau and Port wine.
• Refrigerate, covered, until really cold.
• Just before serving, delicately mix together lobster meat mixture and salad dressing.
• Fill pineapple shells with salad and serve.

Salad Dressing Ingredients:

• 1/2 cup (125 mL) mayonnaise
• 1/4 cup (60 mL) ketchup
• 2 tablespoons (30 mL) Cointreau liqueur
• 1 tablespoon (15 mL) Port wine

This recipe for Fresh Pineapple Lobster Salad serves/makes: 8

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Main Ingredient: Lobster
Preparation Method: Salads