Lobster Salad
From The Common sense recipe book, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 46. The excerpt below is the record exactly as published.
LOBSTER SALAD: Select heavy, small lobsters, rather than large ones, put them in warm water, and let boil about half an hour. Take from the shells and claws all the meat that is eatable. Cut it in blocks and let it cool thoroughly. Use Mayonnaise dressing, also thoroughly cold. When ready to serve, make a nest of lettuce
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