Lobster Salad

Ingredients

• a live hen lobster
• two large tablespoonfuls to the gallon of water
• just enough French dressing to moisten and season it
• lay crisp white lettuce leaves or celery in the dish

Method

1. 1

   Boil lobster in salted water, then cool and prepare.

2. 2

   Cut lobster into pieces, moisten with dressing, and serve on lettuce or celery with mayonnaise and garnishes.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 101. The excerpt below is the record exactly as published.

LOBSTER SALAD. Take a live hen lobster, plunge its head downwards in boiling water; this kills it instantly; be sure the water is salt enough; two large tablespoonfuls to the gallon of water is not too much; boil it slowly twenty-five minutes if medium size, if large, half an hour ; if over boiled, the lobster will be tough. Put it into cold water when done for one minute, then break the shell and crack the claws. Take away the sand bag from the head, the en trail that runs through the tail and the spongy parts Salads, IQQ that lie just under the shell. Save the coral, any eggs there may be under the tail, the white fat that adheres to the shell, and the green fat in the body. Cut the lobster into dice, or tear it with two forks ; pour upon it just enough French dressing to moisten and season it, or mayonnaise may be used. This may be done some time before the salad is eaten, but the putting together must be done the last thing; this is true of all salads; lay crisp white lettuce leaves or celery in the dish

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