Lobster Salad

Ingredients

• two medium-sized heads of lettuce
• 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
• the lobster
• hard-boiled eggs

Method

1. 1

   Wash and dry the lettuce, cut in quarters, and keep cold.

2. 2

   In a saucepan, combine butter, vinegar, mustard, salt, pepper, cayenne, and lobster.

3. 3

   Heat until hot.

4. 4

   Arrange lettuce in a salad bowl, pour lobster mixture over it, garnish with hard-boiled eggs, and serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 211. The excerpt below is the record exactly as published.

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, a dust of cay- enne, and the lobster, and place the saucepan over the fire • SALADS AND VEGETABLES. 389 arrange the lettuce around the sides of a salad-bowl ; stir the lobster until it is hot, pour into the salad-bowl, garnish it with the hard-boiled eggs, and serve it at once. The suc- cess of this salad depends upon the rapidity with which it is made and served. LOBSTER SALAD. Prepare the lobster as directed in the preceding recipe, but do not heat it. Arrange it on a dish with the lettuce, pour over it a mayonnaise, and garnish it with hard-boiled eggs

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