Lobster Salad

Ingredients

• enough boiled lobster to make a quart
• three tablespoonfuls of vinegar
• one of oil
• one teaspoonful of salt
• half a teaspoonful of pepper
• half a pint of Mayonnaise
• four heads of lettuce

Method

1. 1

   Cut the boiled lobster into cubes and mix with a marinade of vinegar, oil, salt, and pepper.

2. 2

   Refrigerate for an hour.

3. 3

   Wash the lettuce leaves and place them in a dish with cracked ice.

4. 4

   At serving time, stir Mayonnaise into the lobster, shake off the ice and water from the lettuce, and arrange the leaves in a shell form on a flat dish.

5. 5

   Fill each shell with lobster and top with dressing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 224. The excerpt below is the record exactly as published.

hree table-spoonfuls of vinegar, one of oil, one generous teaspoonful of salt, and half a teaspoonful of pepper. Stir well, and place in the refrigerator for one hour or longer. Cut in thin slices enough of the white, tender part of celery to make a generous pint. Wash this in cold water, and put it in the refrigerator with pieces of ice on top. At serving-time remove the ice, and drain all the water from the celery. Mix the celery with the chicken, and add half a pint of Mayonnaise dressing. Arrange the salad in a bowl or on a flat dish. Mask it with half a pint of Mayonnaise, and garnish with some of the blanched celery leaves. Sweetbread Salad. For six persons use a pair of large sweetbreads, half a pint of celery, sliced thin, six heart leaves of lettuce, half a pint of Mayonnaise, one table-spoonful of vinegar, half a table-spoonful of oil, a saltspoonful of salt, and one-third of a saltspoonful of pepper. Clean the sweetbreads, and boil them in water for twenty minutes ; then cool them, and cut them into cubes. Add the vinegar, oil, salt, and pepper. Place the dish in the refrigerator for an hour. Prepare the lettuce and celery, and put them in the refrigerator to chill. At serving-time mix the celery and sweetbreads, and add half the dressing. Arrange the six lettuce leaves in a flat dish. Divide the sweetbread mixture into six parts, and place it on the lettuce leaves. Drop the re- mainder of the dressing in teaspoonfuls on the sweet- breads. Serve at once. 430 MISS PARLOA'S KITCHEN COMPANION. Lobster Salad. Cut into cubes enough boiled lobster to make a quart. Put it into a bowl, and mix with it a marinade made by mixing three table-spoonfuls of vinegar, one of oil, one teaspoonful of salt, and half a teaspoonful of pepper. Put the bowl in the refrigerator for an hour or more. Wash the heart leaves of four heads of lettuce. Place them in a dish, and sprinkle with cracked ice. At serving-time stir half a pint of Mayonnaise

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