Title: Lobster Pick 'n' Dip
Categories: Seafood Dip
Yield: 1 Batch

2		Rock lobster tails; 12 oz ea
1	c	Mayonnaise
1	tb	Anchovy paste
1/2	ts	Dry mustard
1/2	ts	Tabasco sauce
1/4	ts	Garlic salt
2	tb	Vinegar
3		Hard-boiled eggs; chopped
3	tb	Stuffed olives; minced
3	tb	Sweet pickles; minced
1	tb	Parsley; minced
1	ts	Onion; minced

Boil tails; remove meat, and reserve one of the shells. Chill the meat, cut into cubes, and set aside.

Combine remaining ingredients to make dip. Turn dip into reserved shell. Place dip in center of serving platter and arrange lobster chunks around shell. Serve with toothpicks to facilitate dipping.

From "Florida Seafood Cookery", FL Dept of Agriculture, 1956 MM format by Dave Sacerdote

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