This was my Mothers' recipe and it was usually served after Mass on Sunday, especially those hot days of August. She would put it together before church and it was quick and easy from refrigerator to table.
1-1/2 pounds cooked lobster meat
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons minced parsley
2 tablespoons minced fresh dill
2 tablespoons capers
1 tablespoon curry powder
2 tablespoons grated onion
3-4 dashes Tabasco sauce
juice of 1/2 lemon
Put lobster meat in a large bowl. Mix the remaining ingredients until well blended, pour over lobster and toss to coat well. Cover and refrigerate several hours. Serve on a bed of shredded lettuce or in avocado halves.
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