Lobster Salad no. 2 Recipe

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Instructions

Cut 2 boiled lobsters into rather large pieces.
Chop fine the yolks of 3 hard-boiled eggs, add 1 teaspoon of minced onion, and 1 of minced parsley, 1 teaspoon each of tarragon vinegar and Worcestershire sauce.
Arrange the lobster meat on crisp lettuce leaves, cover with the egg mixture, and pour on some French dressing.
Garnish with chopped olives and the whites of the eggs.
Lobster-Salad Dressing
Mayonnaise is the most suitable dressing for lobster salad.
If oil is not liked, a dressing may be made with the yolks of 3 eggs which have been boiled hard and cooled.
Rub them in a bowl with the back of a silver spoon until quite smooth.
Add 1 teaspoon of mixed mustard, 1/2 saltspoonful of pepper, 1 tablespoon of cream, and 1 tablespoon of vinegar.
Beat until thoroughly mixed.
A few drops of oil may be added if liked.