Lobsters (To select and Open.)
Buy those that have been boiled but a few hours. The heaviest whether large or small are best. In opening them care must be taken to remove the poisonous part. This lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body. All the other parts are good. Break the shell with hammer and cut open the body on the under side with a sharp knife. Carefully examine the tormelly or green part to see that there is none of the poison vein in it. If you are going to make salad put it on a platter, the meat from the body in the centre and that of the large claws at each end of the dish, arrange some of the small claws around the edge. Garnish with lettuce and serve with a boiled dressing.