1. The above receipt makes excellent lobster salad by adding lobster cut into small pieces, and mixed lightly with a fork.

2. Boil the lobster, break in two and drain; remove all the flesh from the shell and chop into dice; add lettuce, chopped fine; season with salt, pepper, vinegar, mustard, and a little oil, and spread over it a Mayonnaise sauce.

3. To a three-pound lobster take the yolk of one raw egg, beat very lightly, then take the yolks of three hard-boiled eggs (cold), and add to the raw yolk, beating all the time; add, gradually, a few drops at a time, one-half bottle of the finest olive oil, still stirring all the time, then add one and a half tablespoonfuls of the best English mustard, salt and pepper to taste; beat the mixture until light, add a tablespoonful of strong vinegar. Cut the lobster into small pieces and mix with it salt and pepper; pour over it the dressing just before sending to the table; garnish with the white of egg (boiled), celery tops, and the small claws.

4. Pick the meat from the shell, chop and season the same as for chicken salad; garnish with the claws and parsley.