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Baton Rouge, Louisiana
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Chef of the Month - Heirloom Tomato, Lobster, and Crab Salad

5 years ago Wednesday, February 17, 2010 3:14:41 AM CST February 17, 2010 Wednesday, February 17 2010 Feb 17, 2010 in News
Source: 2une In

1/4 cup minced celery
1/2 cup shallots
2 cups mascarpone
2 cups mayo
1/2 cup fresh corn
1/2 cup sliced chives
1/2 T black pepper
1/2 T salt
1tsp lemon zest
1 tsp white pepper
1 tsp granulated garlic
1 pound lobster meat
1 pound crab meat
 
 
Mix all ingredients together.  Layer between tomato slices, then salt and pepper the tomato slices.

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