Ever tried pineapple with lobster? This classic recipe was originally printed in our 1978 NBWI cookbook. Maybe folks were just braver back then? If you dare, we want to know how this turns out. Share your reviews in the comments!
- 1 – 5 oz can lobster meat
- 1 can pineapple rings
- 1/2 cup finely chopped celery
- 1/2 tsp grated onion
- 1/4 cup mayonnaise
- 1 Tbsp French dressing
- Green leaf lettuce
- Olive, for garnish
Break lobster in small pieces. Sprinkle lobster with French dressing and set aside.
Mix onion and celery. Just before serving, mix all lobster with onion and celery. Fold in mayonnaise.
To serve, place pineapple ring on a leaf of lettuce. Add 1/4 of the lobster mix. Put an olive on top for garnish.
Makes four single serve appetizers or lunch for one.