Note 203 — INDEX
Reading edition
No. 203. Lobster Salad.—Extract the meat from a couple of boiled lobsters weighing two pounds each, cut it into rather coarse pieces and set it on the ice to cool. Separate the tender leaves of two heads of lettuce, and put them in layers on the salad dish and put this on the ice also. When ready to serve mix a part of the mayonnaise dressing (No. 208) with the lobster meat and put it on the lettuce, pouring the remainder of the dressing over the whole and sprinkling the top with grated lobster coral if you have it. Any other mayonnaise or salad dressing may be used.