Cut white heart lettuce in shreds and across quite fine; break about the same amount of lobster in small pieces but without mashing it, season both with celery, celery-salt, salt, cayenne, oil and vinegar enough to moisten, mix together, serve on individual dishes ornamented with cooked beets stamped out in shapes. Can be made likewise with finely minced cabbage with some thick cream, salt and pepper stirred in and the lobster on top.