Lobster Salad

Ingredients

• Take a fresh boiled, medium-sized lobster
• one branch of chopped celery
• one teaspoonful of chopped green chives
• one-fourth teaspoonful of onion juice
• one finely minced hard-boiled egg
• one scant teaspoonful of chopped parsley
• one-fourth head of clean, firm lettuce
• one tablespoonful of olive oil
• one tablespoonful of vinegar
• four tablespoonfuls of thick mayonnaise

Method

1. 1

   Cut lobster in two, pick out meat, and cut into dice.

2. 2

   Mix with garlic-rubbed bowl, celery, chives, onion juice, egg, parsley, lettuce, salt, pepper, olive oil, vinegar, and mayonnaise.

3. 3

   Toss well and serve in lettuce cups, decorated with capers.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 77. The excerpt below is the record exactly as published.

LOBSTER SALAD. Take a fresh boiled, medium-sized lobster, cut it in two and pick out the meat, carefully abstracting the gall; cut the meat into dice and place in a bowl that has been rubbed lightly with a little garlic or a cut onion ; add one branch of chopped celery, one teaspoon- ful of chopped green chives, one-fourth teaspoonful of onion juice, one finely minced hard-boiled egg, one scant teaspoonful of chopped parsley and one-fourth head of clean, firm lettuce, chopped fine ; season with salt and "white pepper, one tablespoonful of olive oil, one tablespoonful of vinegar and four tablespoonfuls of thick mayonnaise

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