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Classic
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page 88
Method:
Have plenty of water--salted quite freely--boiling in a deep vessel; then, after
plugging the claws and folding the tail inward over the belly, dip the lobsters
into the water and boil for twenty or twenty-five minutes.
Serve it either by cutting the whole into two parts or by taking the meat out of
the shells. Dish out on lettuce and use the following mayonnaise sauce:
Mix the olive oil, the juice of the lemons, the yolks of the hard boiled eggs,
and the parsley--cut fine--until all are well blended. Season to taste.
2. LOBSTER SALAD.
STACOZ SALATA.
Ingredients:
Lobsters ................................................... 2.
Salt ......................................... 1 tablespoonful.
Sauce (Style A):
Olive Oil ................................... 2 tablespoonfuls.
Lemons ..................................................... 2.
Sauce (Style B):
Walnuts .......................... 3 to 4, shucked and chopped.
Garlic ................................. 4 to 5 bulbs, pressed.
Vinegar ...................................... 1 tablespoonful.
Olive Oil .................................... 1 tablespoonful.
Parsley .............................................. 1 bunch.
Salt and pepper, to taste.
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Classic
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