Salade de Homard (Lobster Salad)

Ingredients

• 1 large hen lobster
• 1 pint mayonnaise sauce
• 1 lettuce
• 1 endive
• 4 bunch watercresses
• 2 hard-boiled eggs
• 6 anchovies
• 1 teaspoonful capers
• 10 Spanish olives
• 2 or 3 French gherkins
• salt and pepper

Method

1. 1

   Split the lobster lengthways, remove all the meat from the shell and claws (preserve the coral for garnish).

2. 2

   Cut the lobster-meat into neatly-sized dice or slices.

3. 3

   Trim, wash, and drain the lettuce, endive, and cresses; break or cut these into convenient pieces.

4. 4

   Arrange lobster and salad in alternate layers in a salad-bowl, season each layer with pepper and salt, and spread over with a layer of mayonnaise dressing.

5. 5

   Cut the hard-boiled eggs into round slices, and cover the surface of the salad with this.

6. 6

   Coat the whole carefully with mayonnaise and decorate with the remainder of egg-slices, olives, gherkins, capers, and anchovy fillets.

7. 7

   Keep the bowl on the ice until required for table.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 424. The excerpt below is the record exactly as published.

Salade de Homard {Lobster Salad). — 1 large hen lobster, \ pint mayonnaise sauce {stiff) {No. 277), 1 lettuce, 1 endive, 4 bunch ivatercresses, 2 hard-boiled eggs, 6 anchovies {filleted), 1 teaspoonful capers, 10 Spanish olives {stoned), 2 or 3 French gherkins, salt and pepper

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