Lobster Salad

Ingredients

• Be very sure that lobsters are alive
• a handful of salt
• the yolks of three eggs
• a flask of oil
• two or three teaspoonsful of mixed mustard
• two tablespoonsful of sharp vinegar
• a very little cayenne pepper
• the same of black

Method

1. 1

   Boil lobsters in salted water until cooked.

2. 2

   Cool and extract meat.

3. 3

   Prepare a dressing with egg yolks, oil, mustard, vinegar, and seasonings.

4. 4

   Mix with lobster meat and serve on salad leaves without mixing.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 49. The excerpt below is the record exactly as published.

Lobster Salad. Be very sure that lobsters are alive wben you purohase them ; have ready a pot of boiling water, with a handfol of salt in it ; drop them in it, and if they are large boil them steadily for half an hour ; if smaller, twenty minutes. When they are oold and you are ready to dress them^ break them in half across the middle of the body, twist off the olaws, crack them and take out the meat ; then split the body and tail open, take out all the meat from them *, put all the green fat on a plate by itself; out the meat into small pieces, but do not chop it ; put the yolks o three eggs into a large bowl, stir them round with a wooden or silver spoon, and with your left hand hold the bottle of oil, and drop in slowly and steadily, stirring all the time with your right hand until you have used a flask of oil (this is enough for two or three lobsters), when the dressing will be stiff enough to bear the spoon ; then dust in a very little cayenne pepper, the same of black, two or three teaspoonsful of mixed mustard, according to your taste, and two tablespoonsful of sharp vinegar

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