Lobster Salad, Marseillaise

Ingredients

• Cook two live lobsters of 2 lbs. each
• made with six quarts of water
• two gills of vinegar
• two sliced onions
• six sprigs of parsley
• four cloves
• two bay-leaves
• four whole peppers
• one pint of very small boiled potatoes
• four hard-boiled eggs also sliced
• two medium-sized cucumbers sliced
• half a table-spoonful of salt
• one salt-spoonful of white pepper
• two table-spoonfuls of wine vinegar
• three table-spoonfuls of olive oil

Method

1. 1

   Cook two live lobsters of 2 lbs. each in a court-bouillon made with six quarts of water, two gills of vinegar, two sliced onions, six sprigs of parsley, four cloves, two bay-leaves, and four whole peppers.

2. 2

   It must boil ten minutes before putting in the lobster.

3. 3

   Cook twenty minutes, remove from the kettle, and lay aside to cool.

4. 4

   Shell carefully the body part, and cut into four pieces lengthwise.

5. 5

   Cut the balance of the lobsters into small pieces, reserving two of the largest claws to decorate the salad.

6. 6

   Put all the pieces into a bowl with two bottoms of artichokes, previously boiled forty minutes in salted water, and afterwards cut into eight or ten pieces.

7. 7

   Add to it one pint of very small boiled potatoes cut into thin slices, four hard-boiled eggs also sliced, and two medium-sized cucumbers sliced.

8. 8

   Season the whole with half a tablespoonful of salt, one salt-spoonful of white pepper, two tablespoonfuls of wine vinegar, three tablespoonfuls of olive oil, mix well, and put the bowl half an hour on the ice, then put the salad into a colander to drain off the dressing.

9. 9

   When this is done put it back into the bowl.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 158. The excerpt below is the record exactly as published.

Lobster Salad, Marseillaise. — Cook two live lobsters of 2 lbs. each in a court-bouillon made with six quarts of water, two gills of vinegar, two sliced onions, six sprigs of parsley, four cloves, two bay-leaves, and four whole peppers. Tt must boil ten min- utes before putting in the lobster. Cook twenty minutes, remove from the kettle, and lay aside to cool. Shell carefully the body part, and cut into four pieces lengthwise. Cut the balance of the lobsters into small pieces, reserving two of the largest claws to decorate the salad. Put all the pieces into a bowl with two bottoms of artichokes, previously boiled forty minutes in salted water, and after- wards cut into eight or ten pieces. Add to it one pint of very small boiled potatoes cut into thin slices, four hard- boiled eggs also sliced, and two medi- um-sized cucumbers sliced. Season the whole with half a table-spoonful of salt, one salt-spoonful of white pep- per, two table-spoonfuls of wine vine- gar, three table-spoonfuls of olive oil

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