Lobster Salad

Ingredients

• Put a large lobster over the fire
• cut up a large head of lettuce
• the yolks of three eggs
• four tablespoons salad oil
• add a little salt
• Cayenne pepper
• half teaspoon mixed mustard
• two tablespoons vinegar

Method

1. 1

   Boil the lobster for about 20 minutes until bright red.

2. 2

   Cool, crack claws, and pick meat.

3. 3

   Arrange lettuce on a dish, place lobster on top, and garnish with coral.

4. 4

   Prepare dressing by beating egg yolks, adding oil slowly, then season and add vinegar.

5. 5

   Pour over lobster before serving.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 61. The excerpt below is the record exactly as published.

lobster salad. At serv- ing time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the aalmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base; and, if you choose, lay one-fourth of a thin slice of lemon on each leaf. LOBSTER 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 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 outside. For dressing, take the yolks of three eggs, beat well, add four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, Cayenne Mother's Cook Book. 141 pepper, half teaspoon mixed mustard, and two tablespoon* vinegar. Four this over the lobster, just before Bending to-table. TOMATO SALAD. Take the skin, juice and seeds from nice, fresh tomatoes, chop what remains with celery, and add a good salad- SALAD DRESSING. Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessertspoon of fine sugar. Add very fresh sweet oil poured in by very email quantities, and beaten as long as the mixture contin- ues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little Cayenne pepper

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