Lobster Salad

Ingredients

• the meat from the body and claws of the Lobster
• the very hard-boiled yolks of two eggs
• a dessertspoonful of unmade mustard
• a saltspoonful of salt
• a pinch of white pepper
• a couple of gills of salad oil
• a dessertspoonful of tarragon vinegar

Method

1. 1

   Pick the meat from the Lobster and cut it into pieces.

2. 2

   Lay the pieces around a dish, filling the center with crisp lettuce leaves.

3. 3

   For the sauce, mix mustard, salt, pepper, and hard-boiled yolks, then add salad oil drop by drop.

4. 4

   Finish with tarragon vinegar and strain.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 72. The excerpt below is the record exactly as published.

Lobster Salad. — Pick the meat from the body and claws of the Lobster, and cut it in pieces. Lay the pieces of Lobster LOBSTER SALAD ”3 round a dish, and fill the centre with crisp fresh lettuce leaves. If for luncheon it is much better to hand the sauce in a boat, but if the sauce has to be mixed with the Lobster and lettuce only do so at the very last moment, or the lettuce will look sodden and flabby. For the sauce : Put a dessertspoonful of unmade mustard into a basin with a saltspoonful of salt, a pinch of white pepper, and the very hard-boiled yolks of two eggs (twenty minutes will not be too much to boil them) . Add drop by di’op, a dessertspoonful of salad oil, bruising all well to a paste with a clean wooden spoon. Throw in the yolk of one raw egg, and work vigorously, adding oil little by little till you have a couple of gills (or two cofEeecupfuls) of sauce. Finish now with a dessertspoonful of tarragon vinegar

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