Lobster Salad--no. 3 Recipe

Instructions

1. Pick the meat from the body of a good-sized lobster, take the meat out of the tail part in one piece, and cut it, with the contents of the claws, into thin slices.
2. Chop the whites of 2 hard-boiled eggs, and rub the yolks through a hair sieve.
3. Do the same with the coral of the lobster, mixing the soft part and any bits with mayonnaise sauce.
4. Pour the sauce into the salad dish, put in a layer of shred lettuce, and put on top the slices of lobster, interspersed with hard-boiled eggs quartered, sliced beet-root, and cucumber.
5. Repeat the arrangement until the bowl is full, sprinkling the egg and coral over and between the layers.
6. Reserve some of the hard-boiled egg, both yolks and whites, and arrange alternated with the slices of beet and white lobster meat, around the edge of the dish, and just before serving pour over the top some of the mayonnaise.
7. Crab salad may be made in the same way.