Remove the flesh carefully from the shell of a lobster, so as to keep the shell of body and tail intact; wash and dry the shell and arrange on a bed of lettuce leaves. Marinate the flesh, cut into cubes, with French dressing. After an hour drain, mix with an equal quantity of shredded lettuce, and replace in the shell. Garnish with mayonnaise and the lobster coral. Dry the coral thoroughly, after which it may be passed readily through a sieve.
Lobster Salad, No. 3.
Ingredients.
- 2 good-sized lobsters.
- Lettuce.
- Mayonnaise, or sauce tartare.
- Lobster cutlets.
- 2 tablespoonfuls of butter.
- 1/3 a cup of flour.
- Salt and paprica.
- 1 cup of milk.
- Lobster coral.
- 1 tablespoonful of butter.
- 1 yolk of egg.
- 1 teaspoonful of lemon juice.
- 2 cups of lobster meat.
- 3 cups of aspic jelly.
Method.—Make a white sauce of the butter, flour, seasonings and milk; add the coral and butter, after pounding until smooth in a mortar, also the yolk of egg, beaten and diluted with the lemon juice, and the lobster meat chopped rather coarsely. When cold shape into cutlets, dust over with sifted coral, and insert a bit of feeler or claw into the small end of each. Pour a little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart; pour over each a few spoonfuls of aspic, and when set cover with more aspic. When cold and very firm cut out the cutlets, giving a border of aspic to each.
Marinate the flesh of the other lobster, cut into cubes, with French dressing; pile in a mound on a bed of lettuce leaves. Insert a tuft of leaves in the top, and arrange the cutlets against the mound. Garnish with feelers and claws. Serve mayonnaise or sauce tartare with the salad.
Bluefish Salad.
See [page 75]
