Lobster Salad a la Boardman

Ingredients

• two very fine medium-sized, freshly boiled, and cooled lobsters
• three hard-boiled eggs
• two small, sound shallots
• one and a half teaspoonfuls of very fine freshly chopped chives
• one and a half teaspoonfuls of finely chopped parsley
• one root of thoroughly pared and well-cleaned sound celery
• a light tablespoonful and a half of salt
• a teaspoonful and a half of fresh, finely crushed white pepper
• half a teaspoonful of Worcestershire sauce
• a tablespoonful and a half of olive oil
• two tablespoonfuls of very good white vinegar
• three tablespoonfuls of freshly made mayonnaise sauce

Method

1. 1

   Split the lobsters and pick the meat into small pieces.

2. 2

   Add chopped hard-boiled eggs, shallots, chives, parsley, and celery.

3. 3

   Season with salt, white pepper, Worcestershire sauce, olive oil, and vinegar.

4. 4

   Mix well and add mayonnaise.

5. 5

   Serve with a branch of parsley in the center.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 332. The excerpt below is the record exactly as published.

Lobster Salad a la Boardman. — Split lengthwise two very fine medium-sized, freshly boiled, and cooled lobsters; pick all the meat out from the shells, as well as from the cracked claws, suppress both intes- tines and pouch. Cut the meat into very small, equal, square pieces, and place them in a salad-bowl. Finely chop up, as fine as hashed potatoes, three hard-boiled eggs; add them to the lobster. Peel and chop, also very fine, two small, sound shallots, and add to the lobster, with one and a half teaspoonfuls of very fine freshly chopped chives and one and a half tea- spoonfuls of finely chopped parsley. Chop also, very fine, one root of thoroughly pared and well-cleaned sound celery (using nothing but the perfect white), add it to the lobster. Season with a light tablespoonful and a half of salt, a teaspoonful and a half of fresh, finely crushed white pepper, half a teaspoonful of Worcestershire sauce, a tablespoonful and a half of olive oil, two tablespoonfuls of very good white vinegar. Mix well, then add three tablespoonfuls of freshly made mayonnaise sauce

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