LOBSTER SALAD -1
Lobster meat may be either fresh or canned, but, of course, fresh lobster meat is more desirable if it can be obtained.
2 c. lobster meat
1 c. diced celery
French dressing
Lettuce
Mayonnaise
1 hard-cooked egg
Chill lobster meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve. Sufficient to Serve Six.
LOBSTER SALAD -2
Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them, i.e., place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours. Cut up hard boiled eggs for a border, line the bottom of the dish with lettuce leaves, place the lobster on the dish in a ring. Mayonnaise can be used if desired, but the lobster is excellent without it.
DEVILED LOBSTER.
A dish that is delicious and at the same time very attractive is deviled lobster. After removing the flesh from the shell, the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the lobster mixture for baking. When removed from the oven, this dish can be made more attractive by garnishing it with the lobster claws and tail.
1 Tb. chopped onion
2 Tb. butter
2 Tb. flour
1 tsp. salt
Dash of Cayenne pepper
1/8 tsp. paprika
1/8 tsp. pepper
1 Tb. lemon juice
1 Tb. chopped parsley
1 c. milk
2 c. lobster meat
1/4 c. buttered cracker crumbs
Saute the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the lobster. Pour the mixture into the clean shell of the lobster, sprinkle with cracker crumbs, and place in the oven long enough to brown the crumbs. Remove from the oven, place on a serving dish, garnish with the claws and tail of the lobster, if desired, and serve at once.
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