Lobster Salad

Ingredients

• Put a large lobster over the fire
• slightly salted
• the yolks of three eggs
• four tablespoonfuls of salad oil
• salt
• cayenne pepper
• half teaspoonful mixed mustard
• two tablespoonfuls vinegar

Method

1. 1

   Boil the lobster, then cool and crack the claws.

2. 2

   Split the body, pick out the meat, and arrange on lettuce.

3. 3

   For dressing, beat yolks, add oil slowly, then season and pour over lobster before serving.

Nutrition per serving

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 25. The excerpt below is the record exactly as published.

LOBSTER SALAD. Put a large lobster over the fire in boiling water slight- ly salted ; boil rapidly twenty minutes; when done it will be of a bright red color, and should be removed, as if boil- ed too long it will be tough ; when cold, crack the claws, after first disjointing, twist off the head (which is used ;n garnishing), split the body in two, lengthwise, pick out the meat in bits, 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 SALADS, 87 well, add four tablespoonfuls of salad oil, dropping it in very slowly, beating all the time, then add a little salt, cayenne pepper, half teaspoonful mixed mustard, and two tablespoonfuls vinegar

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