- 5 ounce Lobster meat, diced or shredded
- 2 tablespoon Mayonnaise
- 1 teaspoon Shallot, minced
- Pinch Orange zest
- 1 1/2 teaspoon Robert Rothschild Farm Apricot Ginger Mustard
- 1/2 lb Sugar snap peas
In medium bowl, mix together the lobster meat, mayonnaise, shallot, orange zest and Apricot Ginger Mustard. Bring a medium pot of salted water to a boil. Blanch sugar snap peas in boiling water for 4-5 minutes until tender. Drain and submerge into ice bath immediately to cool Once cooled and drained, open top seam of peapod with knife or fingers. Stuff some lobster filling into each peapod. Chill prior to serving this delicate appetizer.