Coleslaw With Lobster

• 1 small cabbage, 1 to 1 1/2 pounds
• 3/4 cup mayonnaise
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon Tabasco sauce
• 1 cup finely chopped onions
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

1. Cut the cabbage in half, slicing through the core.
2. Cut away and discard the core and any tough or blemished outer leaves.
3. Finely shred enough of the cabbage to make about three cups.
4. Reserve the remainder of the cabbage for future use.
5. Coarsely chop the cabbage shreds and put them in a mixing bowl.
6. In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat.
7. Pour the mixture over the cabbage and toss well.

cabbage, mayonnaise, freshly squeezed lemon juice, tabasco sauce, onions, salt, freshly ground pepper, lobster meat

Taken from cooking.nytimes.com/recipes/8747 (may not work)