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Ingredients
1 small cabbage, 1 to 1 ½ pounds
¾ cup mayonnaise
2 teaspoons freshly squeezed lemon juice
¼ teaspoon Tabasco sauce
1 cup finely chopped onions
Salt to taste, if desired
Freshly ground pepper to taste
½ cup lobster meat, cut into ¼-inch cubes, approximately ¼ pound
Nutritional analysis per serving (6 servings)
8 grams carbs; 11 milligrams cholesterol; 236 calories; 6 grams monosaturated fat; 13 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 3 grams fiber; 358 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
- Step 2
Coarsely chop the cabbage shreds and put them in a mixing bowl.
- Step 3
In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.
Private Notes
Comments
only 1/4 tsp Tabasco? Y’all don’t live on the wild side!! Everyone from Louisiana uses more. Life is short. Enjoy it.
I remember this recipe fondly. It makes a super coleslaw on its own-with the lobster it is fabulous.