Lobster Salad

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For the sauce

the coral of a hen lobster, pounded and rubbed through a sieve ↝ Lobster [Shellfish]
a good mayonnaise, remoulade, or English salad-dressing of the present chapter ↝ Mayonnaise, regular [Mayonnaise]

For the salad base

small salad herbs, or with young lettuces finely shred ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]

For the salad components

slices of the flesh of a large lobster, or of two middling-sized ones
some hard-boiled eggs cut thin and evenly ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Optional additions

The coral of a second lobster ↝ Lobster [Shellfish]
the forced eggs of page 137 ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cucumber in ribbons ↝ Cucumber, raw [Other vegetables and combinations]
vinegar in which that vegetable has been steeped for some hours after having been cut up small ↝ Vinegar [Mustard and other condiments]

Alternative arrangement

the split bodies of the fish ↝ Lobster [Shellfish]
the claws, freed carefully from the shells ↝ Lobster [Shellfish]
the soft part of the bodies

Instructions (11)

Prepare a sauce by pounding the coral of a hen lobster and rubbing it through a sieve, then very gradually mixing it with a good mayonnaise, remoulade, or English salad-dressing.
Half fill a bowl or more with small salad herbs, or with young lettuces finely shredded.
Arrange alternate slices of lobster flesh and thin, even slices of hard-boiled eggs spirally or in a chain upon the herbs.
Leave a space in the centre, pour in the sauce, and lightly heap some small salad on the top.
Send the dish immediately to table.

Optional additions and variations

Intermingle the coral of a second lobster with the white flesh of the fish for a very good effect.
Place the forced eggs (page 137) at intervals around the edge of the bowl as a decoration and accompaniment.
For another mode of making the salad, lay the split bodies of the lobster around the bowl and arrange the claws, freed carefully from the shells, high in the centre on the herbs.
The soft part of the bodies may be mixed with the sauce if liked, but this will affect the colour.
Add cucumber in ribbons, laid lightly around the salad. They may be previously sauced and then drained from their dressing.
For a more wholesome flavour of cucumber, use vinegar in which cucumber has been steeped for some hours after being cut up small, for the salad dressing.

Original Text

LOBSTER SALAD.

First, prepare a sauce with the coral of a hen lobster, pounded and rubbed through a sieve, and very gradually mixed with a good mayonnaise, remoulade, or English salad-dressing of the present chapter. Next, half fill the bowl or more with small salad herbs, or with young lettuces finely shred, and arrange upon them spirally, or in a chain, alternate slices of the flesh of a large lobster, or of two middling-sized ones, and some hard-boiled eggs cut thin and evenly. Leave a space in the centre, pour in the sauce, heap lightly some small salad on the top, and send the dish immediately to table. The coral of a second lobster may be intermingled with the white flesh of the 143fish with very good effect; and the forced eggs of page 137 may be placed at intervals round the edge of the bowl as a decoration, and an excellent accompaniment as well. Another mode of making the salad is to lay the split bodies of the fish round the bowl, and the claws, freed carefully from the shells, arranged high in the centre on the herbs; the soft part of the bodies may be mixed with the sauce when it is liked; but the colour will not then be good.

Obs.—The addition of cucumber in ribbons (see Author’s Receipt, Chapter XVII.), laid lightly round it, is always an agreeable one to lobster salad: they may previously be sauced, and then drained from their dressing a little.

A more wholesome and safer mode of imparting the flavour of the cucumber, however, is to use for the salad vinegar in which that vegetable has been steeped for some hours after having been cut up small.

Notes

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