Lobster Salad

Ingredients

• 1 hen lobster
• 1–2 large lobster or middling-sized lobsters
• mayonnaise, remoulade, or English salad-dressing
• small salad herbs or young lettuces
• hard-boiled eggs
• cucumber in ribbons
• forced eggs

Instructions

1. Pound the coral of a hen lobster and rub it through a sieve.
2. Very gradually mix the pounded coral with a good mayonnaise, remoulade, or English salad-dressing until combined into a sauce.
3. Half fill a serving bowl or more with small salad herbs or finely shred young lettuces.
4. Arrange alternate slices of lobster flesh and thin, evenly cut hard-boiled eggs upon the greens in a spiral or chain pattern.
5. Leave a space in the centre and pour in the sauce.
6. Heap lightly some small salad on the top.
7. If desired, add cucumber in ribbons laid lightly round the dish, optionally sauced and drained, or use vinegar in which cucumber has been steeped for some hours after being cut small.
8. If desired, place forced eggs (from page 137) at intervals round the edge of the bowl as decoration and accompaniment.
9. Send the dish immediately to table.