Lobster Salad

Ingredients

• 3 lbs. of lobster
• 3 yolks of eggs
• 3 tbsps. of vinegar
• Juice of 1/2 lemon
• 2 tbsps. of oil
• Salt to taste
• 1 pinch of pepper
• 1 tsp. of capers
• 1/2 tsp. of mustard
• 1/2 tsp. of sugar
• 1 cup of cream

Method

1. 1

   Cook the lobster, cool, and cut meat into small pieces.

2. 2

   Mix with vinegar, oil, salt, and pepper.

3. 3

   Cook cream, yolks, lemon juice, mustard, and sugar until thick, then add capers.

4. 4

   Prepare lettuce, layer with lobster salad, pour over mayonnaise dressing, and repeat layers.

5. 5

   Garnish with radishes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 103. The excerpt below is the record exactly as published.

2 tsps. of mustard 1 piece of butter the size of an 4 tbsps. of vinegar egg 2 tbsps. of fine oil 1 medium sized onion Salt to taste 1% tbsps. of flour 1 tbsp. of capers Preparation: The fish is scaled, dressed, washed, cooked until tender in salt water and set to simmer gently 15 min- utes. Remove the skin and bones, cut the meat into small pieces. Heat tihe butter and onion, but do not brown, stir in the flour, add the cream, stirring constantly, cook, add the yolks of eggs, but do not boil any longer. When the dress- ing is cold, add the vinegar, oil, mustard, capers and salt. Stir the dressing for 15 minutes more, pour over the fish and mix lightly. Take out the onion before adding the cream. —218 — No. 39— OYSTER OR CLAM SALAD. Quantity for 6 Persons. For preparation and ingredients see Fish, Chapter 8; No. 59. No. 40— LOBSTER SALAD. Quantity for 6 Persons. 3 lbs. of lobster 3 yolks of eggs 3 tbsps. of vinegar Juice of Vz lemon 2 tbsps. of oil 1 tsp. of capers Salt to taste % tsp. of mustard 1 pinch of pepper % tsp. of sugar 1 cup of cream

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