Lobster Salad

Ingredients

• the meat from the shell
• some lettuce
• four tablespoonfuls of oil
• two of vinegar
• one of mustard
• the yolks of two eggs
• pepper to taste
• salt to taste

Method

1. 1

   Cut lobster into square pieces and mix with lettuce.

2. 2

   Make a dressing by mixing oil, vinegar, mustard, egg yolks, pepper, and salt.

3. 3

   Cover lobster with dressing and garnish with pickles, egg-rings, parsley, and beet.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 507. The excerpt below is the record exactly as published.

pepper to taste, heat to boiling and serve hot. LOBSTER CROQUETTES. To the meat of a well-boiled lobster, chopped fine, add pepper, salt, and mace if liked ; mix with this one-quarter as much bread crumbs, well rubbed, as you have meat ; make it into pointed balls, with two tablespoonfuls of melted butter; roll these in beaten eggs, then in cracker dust, and fry in butter or sweet lard. Serve dry and hot and garnish with crisp parsley. This is a delicious supper dish or entree at dinner. LOBSTER SALAD. Pick the meat from the shell, cut into nice square pieces, cut up some lettuce and mix. Make a dressing of four tablespoonfuls of oil, two of vinegar, one of mustard, the yolks of two eggs, and pepper and salt to taste

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