No. 206 Lobster Salad
Pick out all the flesh from the lobster, taking care of the coral, if any; cut up the meat, not very small, put it in a salad dish, add anchovy, a few olives, chopped pickles, quartered hard boiled eggs, lettuce torn but not cut up; just before serving pour over the dressing; stew coral on top; sliced cucumber and an onion might be added.
The dressing is prepared in this way: Beat well the yolks of two fresh eggs and stir in one half teaspoonful of salt, 4 teaspoonfuls of mixed mustard, a pinch of cayenne pepper; add olive oil a little at a time, stirring all the while with a silver fork till it becomes stiff and flaky—it requires a half pint of oil—add 2 tablespoonfuls of vinegar; don’t pour in more than a teaspoonful of oil at once. This quantity of dressing will do for 5 or 6 pounds of lobster.