Lobster Salad

Ingredients

• a lobster or sea crayfish
• a bed of hearts of lettuce
• hard-boiled eggs
• anchovies
• olives
• capers
• fine herbs
• a thick Mayonnaise sauce

Method

1. 1

   Cut up the claws and tail of the lobster, lay them on a bed of lettuce, garnish with hard-boiled eggs, anchovies, olives, capers, and fine herbs.

2. 2

   Cover with mayonnaise sauce.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 19. The excerpt below is the record exactly as published.

Lobster salad. Beignets aux abricots, Apricot fritters, Cream of rice soup with chervil. Boil some rice in chicken broth for an hour, pass through a tammy, add the necessary quantity of stock, and serve, adding at the last some chopped chervil, Sweet-bread à la Toulouse, Cook the sweet-breads in Spanish sauce (see 21st of January), and garnish à la Toulouse. Garnish à la Toulouse, This garnish is composed of scollops of foie gras, truffles, whole mushrooms, cockscombs, and livers, and lamb’s sweet- breads. The scollops are made from previously cooked foie gras ; the truffles must be boiled in glaze and white wine ; the mushrooms blanched with butter and lemon juice ; the cocks- combs trimmed, washed, and boiled until they are blanched; the livers boiled, and the lamb’s sweet-bread fried. All these ingredients are placed round the dish, the foie gras slightly glazed, the cockscombs, mushrooms, livers, and lamb’s sweet- breads covered with velouté sauce (see 23rd of August), and the truffles strongly glazed. Lobster salad.' Cut upthe claws and tail of a lobster or sea crayfish, lay them on a bed of hearts of lettuce, garnish with hard-boiled eggs, anchovies, olives, capers, and fine herbs. Cover with a thick Mayonnaise sauce

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