Lobster Salad in Shell a la Ericsson Hammond

Ingredients

• three small live lobsters
• some salt
• mayonnaise dressing
• string beans cooked very green
• lettuce
• cooked whites of eggs
• truffles

Method

1. 1

   Cook lobsters in boiling salted water for 18-20 minutes.

2. 2

   Cool and remove meat.

3. 3

   Shred meat and mix with string beans, lettuce, and mayonnaise.

4. 4

   Cut shells in half, fill with salad, and top with mayonnaise.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 59. The excerpt below is the record exactly as published.

Lobster Salad in Shell a la Ericsson Hammond Salade d’ Homard sur coquifle a 1’ Ericsson Hammond For Six Persons Select three small live lobsters. Put them in boiling hot water with some salt and cook from eighteen to twenty minutes, leaving in the juice until cold. When cold open the lobsters; be careful not to break the shell. Take out the meat carefully, remove the sand¬ bag, etc. Save the fat of the lobster and the roe if any. Shred the meat in Julienne style and string beans cooked very green cut the same way, also lettuce and the cooked whites of eggs and truffles. Mix with some mayonnaise dressing

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