Cold Stuffed Lobster from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• Salt and freshly ground black pepper
• ¾ cup finely chopped parsley
• 1 cup fresh mayonnaise
• ¼ cup mustard (preferably Dijon or Düsseldorf)
• 8 gallons sea water, if available; if not, plain water
• 24 eggs, hard-cooked
• ⅓ cup finely chopped chives
• 15 shallots, finely chopped
• 2 cups vinegar, if sea water is used
• 15 lobsters (1 pound each)