Lobster Salad

Ingredients

• one or two heads of white heart lettuce
• a tablespoonful of oil or melted butter
• a teaspoonful of made mustard
• a saltspoonful of black pepper
• a gill of sharp vinegar

Method

1. 1

   Prepare lettuce, rinse and dry.

2. 2

   Boil lobster, cut meat small.

3. 3

   Mix coral with oil, mustard, pepper, and vinegar.

4. 4

   Combine with lobster and serve with cold butter and crackers.

As published

This recipe was extracted from The housekeeper's companion (1883), page 82. The excerpt below is the record exactly as published.

Lobster Salad. — Break apart one or two heads of white heart lettuce, lay the leaves in cold water, rinse them well, then shake the water from each leaf, and lay them, the largest first, in a salad bowl, the stalk inwards. Lay the delicate small leaves around the edge; or cut it all small before putting it in the bowl. Having boiled a hen lobster, take the meat from the shell and cut it small; rub the coral to a smooth paste, with the green inside if liked, and a tablespoonful of oil or melted butter; add to it a teaspoonful of made mustard, and a saltspoonful of black pepper; add a gill of sharp vinegar

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