Lobster Salad

Ingredients

• Remove large claws and split a lobster
• the yolks of four fresh raw eggs
• the yolks of two hard-boiled eggs
• one teaspoonful of salt
• one teaspoonful of pepper
• two tablespoonfuls of made mustard
• two tablespoonfuls of vinegar

Method

1. 1

   Cut lobster lengthwise, remove meat and coral, and set aside.

2. 2

   Discard intestinal vein and stomach.

3. 3

   Cut meat into cubes, salt, and mix with mayonnaise dressing made from egg yolks, oil, salt, pepper, mustard, and vinegar.

4. 4

   Set on ice to cool and mix with lobster just before serving.

5. 5

   Arrange on lettuce leaves and sprinkle with chopped parsley and coral.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 55. The excerpt below is the record exactly as published.

LOBSTER SALAD. L. M. Stras- zacker, 21S0 West Adams street— Remove large claws and split a lobster lengthwise; lay lob- ster on a table, head toward you, tail curved under the body. Begin to cut at tail and cut entire length of body. Open body and remove tail meat and coral and set aside. Discard intestinal vein, stomach and fat, and wipe inside thoroughly with towel wrung out of cold water. Remove meat from claws and shell. Cut meat in one-half-inch cubes, salt and mix with following mayonnaise dressing: Put the yolks of four fresh raw eggs with yolks of two hard-boiled eggs in a cold bowl and rub until smooth. Then introduce salad oil, a few drops at a time, rubbing and adding oil until mixture has the consistency of jelly, then add teaspoonful each of salt, pepper and made mustard, and two tablespoonfuls of vine- ga

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