Lobster Salad

Ingredients

• the lobster
• two lettuces
• seasoning with salt
• pepper
• vinegar
• sliced eggs
• beetroot
• nasturtium flowers
• radishes

Method

1. 1

   Crack the lobster shell, remove the meat, and divide into small pieces.

2. 2

   Season with salt, pepper, and vinegar.

3. 3

   Layer shredded lettuce and seasoned lobster in a bowl.

4. 4

   Pour dressing over and garnish with coral and decorative edges.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 14. The excerpt below is the record exactly as published.

Lobster Salad. — For this the lobster is required very sweet and fresh ; it should have been boiled about twenty minutes and then have become quite cold. Crack the shell and remove the meat as whole as possible, saving the coral for garnishing. Divide the meat into small neat pieces, seasoning each with salt, pepper, and vinegar. Take two lettuces with firm, white hearts, wipe them clean with a cloth. They must be crisp and perfectly dry. Place first a layer of shred lettuce at the bottom of a bowl, then a layer of seasoned lobster ; alternate till the stock is exhausted. Pour the following dressing over all at the last moment, and sprinkle the coral over the surface. A fanciful outer edge may be made of sliced eggs and beetroot, or nasturtium flowers, radishes

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