4 medium lobster tails, chopped
3 Tbsp butter
2 Tbsp shallots fine chopped
3 eggs, hard boiled eggs, chop white and yolks separately
1/2 tsp dry mustard
salt and pepper to taste
Mayonnaise to bind.
1 bunch of baby arugala

In the butter, saute shallots until softened. Add lobster and cook until
meat is opaque, about 5 minutes. Place mixture in a bowl and cool. Add
egg yolks, egg whites, mustard, salt and pepper to taste. Bind with a
little mayonnaise ( few Tablespoons ). Place arugula on a platter and
mound on the lobster salad. Serve at once.
Yield: 6 servings

Note: may serve salad in prepared baked puff pastry shells. Line shells
with arugula and top with
the lobster salad.