Lobster Salad

Ingredients

• Put a large lobster over the fire
• cut up a large head of lettuce
• the yolks of three eggs
• four table-spoons salad-oil
• a little salt
• cayenne pepper
• half tea-spoon mixed mustard
• two table-spoons vinegar

Method

1. 1

   Boil lobster for about twenty minutes; cool, crack claws, and pick meat; place on lettuce and garnish with coral; prepare dressing and pour over just before serving.

As published

This recipe was extracted from Buckeye cookery (1892), page 165. The excerpt below is the record exactly as published.

LopstER SALAD. ‘Put a large lobster over the fire in boiling water slightly salted ; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will > i oo 292 SALADS” be tough; when cold, crack the claws, after first disjointing, twist ‘off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a «dish over which lay the lobster, putting the coral around the out- side. For dressing, take the yolks of three eggs, beat well, add four table-spoons salad-oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pepper, half tea-spoon - mixed mustard, and two table-spoons vineyar

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