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Lobster Salad

  • 2-3 lobsters
  • Salt
  • 3 egg yolks
  • Oil
  • Cayenne pepper
  • Black pepper
  • 2-3 tsps mixed mustard
  • 2 Tbsps sharp vinegar
  • 2 Tbsps green fat
  • 2-3 heads lettuce
Soak the lettuce in cold water for several hours.

Make sure that the lobsters are alive when you purchase them. Drop them in a pot of boiling water with a handful of salt in it. If the lobsters are large, boil them steadily for half an hour; if smaller, 20 minutes (be patient, you rascal).

When the lobsters are cold and you are ready to dress them, break them into two equal parts across the middle of the body. Twist off the claws, crack them and take out the meat. Split the body and tail open. Take out all the meat from them. Put all the green fat on a plate by itself. Cut the meat into small pieces but do not chop it.

Put the egg yolks into a sizeable bowl. Stir them around with a wooden or silver spoon and with your left hand hold the bottle of oil. Drop the oil in slowly and steadily, stirring all the time with your right hand until you have used a flask of oil, when the dressing will be stiff enough to bear the spoon.

Dust in a very little amount of cayenne pepper and the same amount of black pepper, mixed mustard to taste and sharp vinegar. Slowly stir in the salt, a little at a time, still stirring hard. Add the green fat and stir it in well.

Take only the bleached leaves out of the heads of lettuce. Wipe each leaf dry and lay them on a dish. Put the lobster on them and pour the dressing over. Be careful not to mix it. Serve.

Submitted by Tess M Apr 2, 2010
15 min 30 min 45 min

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