Ingredients Jump to Instructions ↓

  1. 1- 1/2 cups diced lobster meat

  2. 1/2 cup diced celery Vinegar Mayonnaise Lettuce

Instructions Jump to Ingredients ↑

  1. Instructions Remove the meat from fresh boiled lobster chilled. Reserve the creamy or green fat, together with the coral. If there are eggs on the tall fins, save them also. Cut the meat not too small. Sprinkle a very little vinegar over the lobster, but keep the celery crisp until it is time to make the salad. Then mix the meat and celery together, stir in enough mayonnaise to moisten and flavor the whole. Arrange the salad on the center of a bed of crisp white lettuce bordered with green lettuce leaves laid under the outer edges. Pour on the remainder of the mayonnaise and sprinkle over it the coral, well pounded, and if liked the eggs and few capers. Garnish with the claws. Sometimes lettuce leaves are arranged on a platter in cup-like clusters of two or three each, and the salad is divided equally among the clusters. The salad may be served in the cleaned lobster shells.


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