Lobster Salad

Lobster meat with lettuce or celery and mayonnaise, arranged on a dish and decorated with shapes of beet root, capers, pickles, whites of eggs and quartered hard boiled eggs.

Miroton Of Lobster

Slices of lobster meat, half of them dipped in cold white sauce, the other half in a cold cardinal sauce, served on a bed of shred lettuce with mayonnaise down the centre.

Mayonnaise Of Lobster

Lobsters (hens) boiled in court-bouillon, when cold, the tail and claw meat sliced into a dish, the creamy part of the head with the coral mixed with yolks of eggs, mustard, oil and lemon juice, then worked to form a mayonnaise, when done, mixed with the lobster meat; served garnished with shred lettuce.

Lobster In Aspic Cream

Also called "Mazarins of Lobster". Lobster meat in slices, molds thinly lined with aspic and decorated with coral, truffles and egg whites. Aspic cream made by taking a pint of light colored aspic jelly, melt it and place in a bowl surrounded with broken ice, add to it a short half cup of white wine vinegar, two tablespoonfuls of granulated sugar, a level teaspoon of dry mustard, two teaspoons of salt and a seasoning of red pepper, beat with a whisk, and as soon as it thickens add oil and vinegar alternately, a little at a time till of a mayonnaise consistency, finish with a dash of lemon juice; when ready, add the lobster meat, fill into the decorated molds, and when finally set, wipe the mold with a hot cloth, turn out on the dish, decorate with green stuff and serve.

Lobster Cheese

Same as the preceding, but the molds not decorated (larger molds); when serving, the meat cut in slices like bead cheese.

Devilled Lobster

The lobster boiled, cooled, split in halves, all meat taken from the shells without breaking them, the inside of shell then brushed with olive oil or butter. Fry some minced shallots with the brown meat of the claws in butter, add little white sauce, season with salt, red pepper and Bengal chutney; when thick, add the lobster meat cut in small squares, then fill the shells, sprinkle with bread crumbs and melted butter, brown off in a brisk oven and serve garnished with cress.

Scalloped Lobster

Also called "Lobster au gratin". Equal quantities of lobster meat and button mushrooms cut in small squares, added to a reduced Bechamel sauce, with lobster coral or lobster butter and a little glaze, fill into lobster shells as in the preceding, finish off and serve as above.

Lobster Croquettes

Lobster meat and button mushrooms in equal quantities cut into very small dice, measure them, and for each pint, allow a pint of Veloute sauce; boil the sauce till reduced one third, then work in some lobster butter and a liaison of egg yolks and cream, then add the lobster meat and mushrooms, stir thoroughly, turn out into a buttered pan, cover with a sheet of oiled paper; when cold and firm, shape into croquettes, bread, fry; serve with Perigueux, Poivrade or tomato sauces.