Lobster Salad

Ingredients

• lettuce-leaves
• cut lobster
• coarsely-chopped parsley
• capers
• hard-boiled eggs cut in quarters
• stoned olives
• filleted and washed anchovies

Method

1. 1

   Arrange the lettuce in a pyramid shape, place the cut lobster inside, and cover with mayonnaise sauce.

2. 2

   Garnish with lobster legs, parsley, capers, and hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 75. The excerpt below is the record exactly as published.

lettuce-leaves into a pyramid shape, with the cut lobster inside, supposing the salad to be a lobster one : if you have a lettuce with a Ixii cassell's dictionary op cookery. good round heart to it, reserve the heart, cutting the stalk flat, so as to make it stand upright. This heart, if you like, can be placed on the top as an ornament, as it is green, or can itself be masked over with mayonnaise sauce. Next cover the pyi-amid completely over with the mayonnaise sauce, and place the heart of the lettuce, also covered, we will suppose, on the top of the pyramid. Next arrange the small red legs of the lobster round the base of the pyramid as garnish. Next take some coarsely-chopped parsley, and place little specks of green alternately with little specks of lobster coral over the white pyramid, the distance between these bright-green and red spots being about half an inch. Place also a few bi-ight-green capere on the top and round the base of the pyramid. Inside the bend of the legs should be placed hard-boiled eggs cut in quai'ters, stoned olives, filleted and washed anchovies, and a few capers. Should you have a good-sized silver dish, place, if possible, a small red crayfish in each corner, with its small claws stretched out. There are few dishes that repay the trouble of ornamenting more than lobster salad

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