Lobster Salad

Ingredients

• lobster
• one tablespoonful of salt
• French dressing
• lettuce leaves

Method

1. 1

   Boil lobster in salted water for 30 minutes.

2. 2

   Remove meat from shell and cut into half-inch pieces.

3. 3

   Marinate with French dressing.

4. 4

   Serve on lettuce leaves, garnished with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 23. The excerpt below is the record exactly as published.

LOBSTER SALAD WITH SERVICE. LOBSTER SALAD. Plunge the lobster head downward, into a kettle containing sufficient warm water to completely submerge it. Cover, bring quickly to the boil, add one tablespoonful of salt, and boil thirty minutes for a lobster weighing under two 86 TAlil.K TALK'S ILLUSTRATED COOK BOOK pounds. When done, take from the water and set aside ; when cold enough to handle, break apart the tail and body, using a twisting motion; twist off the claws, and remove the body from the shell. Carefully lay aside th« green fat, and coral ; remove the stomach, which is directly under the head, and the woolly gills; break open the body, and pick out the meat, crack open the claws, and remove the meat. Cut the soft shell on the under side of the tail, and draw out the meat. On the under side and running the entire length of the tail, is the intestine, which may be white, red or black in color ; remove and add the meat to that already laid aside. Cut all in pieces about one half inch in size, and marinate with a French dressing. This may be done some time before it is served. Arrange on lettuce leaves

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