(6) This salad should be served directly it is made.
Choose a medium-sized Lobster, heavy for its size, and
quite alive; plunge it head first into a large pot half-full
of boiling water, and boil for about twenty minutes, or
until the shell is quite red. Cool the Lobster until it can
be handled, then take it from the shell, using a can-opener
to separate it ; save all the coral, green fat, and the
flesh of the Lobster. Throw away the intestine, which
runs through the flesh of the tail, the “lady” or mem-
branous sac, which lies at the back of the eyes, the “dead
men,”' or soft fins, which lie under the small legs close
to the body, and the shell, cutting the flesh of the Lobster
into pieces about lin. square. While the Lobster is being
prepared, boil two eggs hard, remove the shells, and cut
the eggs into quarters ; carefully wash and diy two medium-
sized heads of lettuce, cut them into quarters, and keep in
a cold place. Put into a saucepan 4 tabic-spoonfuls each
of butter and vinegar, 1 mustard-spoonful of made mustard,
1 saltspoonful of salt, j saltspoonful of pepper, a dust of
Lobster — continued.
cayenne, and the Lobster, and place the saucepan over the
fire ; arrange the lettuce round the sides of a salad-bowl,
stir the Lobster until it is hot, pour it into the salad-bowl,
garnish with the hard-boiled eggs, and serve at once. The
success of this salad depends upon the rapidity with which
it is made and served.
(7) Prepare the Lobster as above, arrange it on a dish
with the lettuce, pour over a mayonnaise, and garnish
with hard-boiled eggs, the coral, and small claws. Capers,
cold -boiled beets, olives, and the small lettuce-leaves may
also be used to garnish the salad.
(8) Rub a salad-bowl with garlic, and squeeze over a
little lemon- juice ; over this put a layer of rings of
tomatoes, then slices of cooked potatoes and celeriac, and
over this Lobster, seasoned with salt and pepper. Now
arrange on this a few slices of truffles and capers, ornament
with a little cress, slices of cucumber, lemon, and any
other ingredient desired ; pour over a mayonnaise dressing,
and serve.
(9) Beat two raw eggs together with 1 level teaspoonful
of salt till they are quite smooth. Add nearly 1 dessert-
spoonful of thick made mustard, and mix in carefully, and
by degrees, 5 or 6 table-spoonfuls of the best salad-oil ; when
thoroughly and smoothly mixed, stir the mixture over the
fire till it thickens, but do not let it boil ; it ought to be
perfectly smooth and so thick that a teaspoon will stand
in it. Stir in sufficient vinegar to make it of the
consistency of thick cream. Let it get quite cold, and
then mix with it the coral of a boiled Lobster. Cut up
into shreds some well-washed lettuce and other salad
herbs, put a layer of them in a salad-bowl, on them lay
some of the Lobster- meat cut small, more salad herbs,
and over them the rest of the Lobster-meat cut small. Pour
over all the salad-dressing, put on top some of the best of
the salad-leaves, cut very fine, and make a border round
the edge of slices of cucumber, radishes, small bunches of
cress, &c. ✪ Lobster Salad
Page 378 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(6) This salad should be served directly it is made. Choose a medium-sized Lobster, heavy for its size, and quite alive; plunge it head first into a large pot half-full of boiling water, and boil for about twenty minutes, or until the shell is quite red. Cool the Lobster until it can be handled, then take it from the shell, using a can-opener to separate it ; save all the coral, green fat, and the flesh of the Lobster. Throw away the intestine, which runs through the flesh of the tail, the “lady” or membranous sac, which lies at the back of the eyes, the “dead men,”' or soft fins, which lie under the small legs close to the body, and the shell, cutting the flesh of the Lobster into pieces about lin. square. While the Lobster is being prepared, boil two eggs hard, remove the shells, and cut the eggs into quarters ; carefully wash and diy two medium-sized heads of lettuce, cut them into quarters, and keep in a cold place. Put into a saucepan 4 tabic-spoonfuls each of butter and vinegar, 1 mustard-spoonful of made mustard, 1 saltspoonful of salt, j saltspoonful of pepper, a dust of
Lobster — continued.
cayenne, and the Lobster, and place the saucepan over the fire ; arrange the lettuce round the sides of a salad-bowl, stir the Lobster until it is hot, pour it into the salad-bowl, garnish with the hard-boiled eggs, and serve at once. The success of this salad depends upon the rapidity with which it is made and served.
(7) Prepare the Lobster as above, arrange it on a dish with the lettuce, pour over a mayonnaise, and garnish with hard-boiled eggs, the coral, and small claws. Capers, cold boiled beets, olives, and the small lettuce-leaves may also be used to garnish the salad.
(8) Rub a salad-bowl with garlic, and squeeze over a little lemon- juice ; over this put a layer of rings of tomatoes, then slices of cooked potatoes and celeriac, and over this Lobster, seasoned with salt and pepper. Now arrange on this a few slices of truffles and capers, ornament with a little cress, slices of cucumber, lemon, and any other ingredient desired ; pour over a mayonnaise dressing, and serve.
(9) Beat two raw eggs together with 1 level teaspoonful of salt till they are quite smooth. Add nearly 1 dessertspoonful of thick made mustard, and mix in carefully, and by degrees, 5 or 6 table-spoonfuls of the best salad-oil ; when thoroughly and smoothly mixed, stir the mixture over the fire till it thickens, but do not let it boil ; it ought to be perfectly smooth and so thick that a teaspoon will stand in it. Stir in sufficient vinegar to make it of the consistency of thick cream. Let it get quite cold, and then mix with it the coral of a boiled Lobster. Cut up into shreds some well-washed lettuce and other salad herbs, put a layer of them in a salad-bowl, on them lay some of the Lobster- meat cut small, more salad herbs, and over them the rest of the Lobster-meat cut small. Pour over all the salad-dressing, put on top some of the best of the salad-leaves, cut very fine, and make a border round the edge of slices of cucumber, radishes, small bunches of cress, &c.
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Lobster Salad