Hot Lobster Salad

Ingredients

• a medium-sized lobster
• two eggs
• four tablespoonfuls of butter
• four tablespoonfuls of vinegar
• a mustard-spoonful of made mustard
• a saltspoonful of salt
• a quarter of a saltspoonful of pepper
• a dust of cayenne

Method

1. 1

   Boil lobster, cool, and cut into pieces.

2. 2

   Prepare dressing with butter, vinegar, mustard, salt, pepper, and cayenne.

3. 3

   Serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 209. The excerpt below is the record exactly as published.

a dust of cayenne-pepper, and a teaspoonful of vinegar ; quickly mix these ingredients to a smooth cream, then stir into them salad-oil and vinegar, first adding the oil, two or three drops at once, and mixing it smoothly with the first-named ingredients until a thick paste is formed ; then stir in a very little vinegar, using only enough to make the mayonnaise about as thick as rich cream ; then add more oil, a few drops at a time, until the thick paste is again formed ; then a little vinegar, as before ; proceed in this way, using oil and vinegar alternately, and stirring the mayonnaise constantly, until three-quarters of a pint of oil and one-quarter of a pint of vinegar have been used. When done, the mayonnaise should be like very thick cream ; if it should curdle or break during the mixing, put it in the ice-box, or in a very cold place, for half an hour, and then finish it ; if the weather is warm, place the bowl containing it in a pan of cracked ice while it is being mixed. After the mayonnaise is mixed, keep it in a cold place until it is wanted for the table. 386 PRACTICAL AMERICAN COOKERY. SALMON SALAD. For a salmon salad, mix together one part of cold boiled or canned salmon and two parts of chopped celery which has been thoroughly washed, and dried on a clean towel ; season these ingredients palatably with salt and pepper, put them into a salad-bowl, pour over them a very little salad- oil and vinegar, using about three tablespoonfuls of oil and one of vinegar to a quart of salad, and then put the mayon- naise on the top of the salad, and serve it at once. The salad may be garnished with cold hard-boiled eggs sliced or quartered, pickled beets, olives and capers, or any of these articles ; or it may be served without a garnish. CHICKEN SALAD. A good salad can be made from cold boiled or roasted chicken, cut in small pieces ; for a pint of chicken allow a large head of lettuce, thoroughly washed and torn in pieces, and a cupful of mayonnaise. To make the mayonnaise, put into an earthen bowl the yolk of a raw egg, a level teaspoon- ful of salt, a teaspoonful of vinegar, and a little pepper; stir these ingredients until they are smoothly mixed, and then gradually drop in a cupful of good salad-oil, adding it slowly, and stirring the mayonnaise constantly until it grows quite thick ; then use a few drops of vinegar to thin it a little, and after that stir in more oil ; proceed in this way until all the oil is used ; when ready to serve the salad, mix the lettuce and chicken in a salad-bowl, season them lightly with salt, pepper, oil, and vinegar, pour the mayonnaise over the salad, and serve it at once. Chicken salad is sometimes made with celery instead of lettuce, and is usually garnished with hard-boiled eggs ; cold boiled beets, capers, olives, and the small leaves of lettuce or celery are also used to garnish chicken salad. SALADS AND VEGETABLES. 387 SWEETBREAD SALAD. Blanch sweetbreads as directed in the proper recipe, and continue to boil them for fifteen minutes ; then cool and slice them. Wash for each pair of sweetbreads a head of lettuce in plenty of cold salted water, and dry it on a clean towel ; put the yolk of a raw egg in a bowl ; add to it a level teaspoonful each of dry mustard and salt, quarter of a salt- . spoonful of pepper, and a teaspoonful of vinegar ; mix these ingredients to a smooth cream, then stir in, drop by drop, enough oil to form a thick paste ; next add a little vinegar to liquefy the paste ; then, alternately, more oil and vinegar until there is enough dressing for the salad. Arrange the lettuce on a salad-dish, put the sweetbreads on it, and pour the dressing over them. Serve the salad as soon as it is made. OYSTER SALAD. OystCTS, carefully freed from bits of shell, and scalded in their liquor, may be used for salad as directed in the above recipe. SHAD-ROE SALAD. Wash a shad-roe in cold water ; put it over the fire in salted boiling water, and boil it for fifteen minutes, or until the grains are hardened ; then drain it, pour a little vinegar over it, and rub it until the grains are separated ; peel and slice half a dozen raw tomatoes ; thoroughly wash and drain a head of fresh lettuce ; put the lettuce in the bottom of a salad-bowl, then the tomato and shad-roe in layers, and pour over all six tablespoonfuls of oil and two of vinegar or lemon- juice, and serve the salad. Cold fried or broiled shad-roe may be used in this dish. SHRIMP SALAD. Prepare a quart of shrimp as directed in the recipe for shrimp sauce ; wash two heads of fresh lettuce ; shake the 388 PRACTICAL AMERICAN COOKERY. water from the leaves, and arrange them on a salad-bowl ; put the shrimp in a little heap in the centre of the lettuce, ;nd pour over them a mayonnaise, made without mustard, as follows : Put the yolk of a raw egg in a bowl, stir it with a fork, and mix oil with it, a few drops at a time, until quite a thick paste is formed ; next slowly mix in enough vinegar to thin it j then again add oil and vinegar, stirring the dress- ing gently 4nd constantly, until the desired quantity of may- onnaise is made, using one-third as much vinegar as oil;- season it palatably with salt and pepper, and use it with the salad. Prawns make a delicious salad. HOT LOBSTER SALAD. This salad must be served directly it is made. Choose a medium-sized lobster, heavy for its size, and quite alive ; plunge it head first into a large pot half full of boiling water, and boil it for about twenty minutes, or until the shell is quite red; cool the lobster until it can be handled ; then take it from the shell, using a can-opener to separate the shell ; save all the coral, green fat, and the flesh of the lobster. Throw away the intestine, which runs through the flesh of the tail ; the " lady," or membranous sack, which lies back of the eyes ; the " dead men," or soft fins, which lie under the small legs, close to the body and the shell. Cut the flesh of the lobster in pieces about an inch square. While the lobster is being prepared, boil two eggs hard, remove the shells, and cut the eggs in quarters ; carefully wash and dry two medium-sized heads of lettuce, cut them in quarters, and keep them in a cold place ; put into a saucepan four tablespoonfuls each of butter and vinegar, a mustard-spoonful of made mustard, a saltspoonful of salt, a quarter of a saltspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.