Recipes > Salads > Seafood Salads > Lobster Salad > Lobster Salad

Lobster Salad


  • 1 hen lobster
  • lettuces, endive, small salad (whatever is in season)
  • a little chopped beetroot
  • 2 hard-boiled eggs
  • a few slices of cucumber

For dressing

  • equal quantities of oil and vinegar
  • 1 teaspoonful of made mustard
  • yolks of 2 eggs
  • cayenne and salt to taste
  • 3 teaspoonful of anchovy sauce


These dressing ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Sufficient for 4 or 5 persons.

Seasonable from April to October; may be had all the year, but salad is scarce and expensive in winter.

Note: A few crayfish make a pretty garnishing to lobster salad.


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The Book of Household Management (1861).

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