Lobster Salad

Ingredients

• three pounds of boiled lobster
• a pinch of salt
• half a pinch of pepper
• a tablespoonful of vinegar
• half a cupful of good mayonnaise dressing
• two hard-boiled eggs cut into quarters
• six leaves of lettuce
• twelve stoned olives
• a tablespoonful of capers

Method

1. 1

   Shell and cut lobster meat into small pieces, season with salt, pepper, and vinegar, add chopped celery, mix well, transfer to a salad-bowl, pour over mayonnaise, and decorate with eggs, lettuce, olives, capers, and lobster coral.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 256. The excerpt below is the record exactly as published.

Lobster Salad. — Take three pounds of boiled lobster; shell, and cut the meat into small pieces; lay them in a deep dish, seasoning with a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, adding a few branches of the white of celery, likewise cut up. Mix well together, then transfer it to a salad-bowl, and pour over half a cupful of good mayon- naise dressing (No. 206), decorate with two hard-boiled eggs cut into quarters, six leaves of lettuce, twelve stoned olives, a tablespoonful of capers

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