LOBSTER SALAD.
BREAK the shells, and remove
the meat whole from the tails and
claws of the lobsters; put this into
a basin, with a little oil, vinegar,
pepper and salt, and reserve the
pith and coral to make some lob-
ster-butter (No. 182), which is to
be thus used:—First, spread a cir-
cular foundation of the lobster-
butter upon the bottom of the
dish, about seven inches in dia-
meter, and the fourth part of an
inch thick; then, scoop out the
centre, leaving a circular band.
Drain the lobster on a cloth, cut
the pieces in oval scallops, and
with some of the butter (to stick
the pieces firmly together), pile the
lobster up in three successive rows,
the centre being left hollow; fill this with shred lettuce, or salad of