4 Stars · Gourmet Cookbook Vol II 1965

Crab and Lobster Martini app

This was fun. King Crab Legs and some Maine Lobster claws.

Served with my mom’s Louie Sauce and Sauce Verte from Gourmet Cookbook Vol II 1965.

For the Sauce Verte:

Fold into one cup of mayo, 1 tbls parsley, 1/2 tablespoon each of chives and tarragon. 1/2 teaspoon of chervil and dill – all finely chopped.

Chill for two hours plus.

Sorta a plating error with the two sauces.  Gotta work on that.

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