Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour. Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound. (Wikipedia)
For salad, lobster meat may be either fresh or canned, but, of course, fresh lobster meat is more desirable if it can be obtained.
Ingredients:
- 2 c. lobster meat
- 1 c. diced celery
- French dressing
- Lettuce
- Mayonnaise
- 1 hard-cooked egg
Steps:
- 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.