Take the meat of one large lobster and cut it as near as may be in large dice shapes, or at least to uniform size, and keep the reddest pieces in a dish separate. Chop two heads of celery. Parboil two or three green leaves of celery to make them a deeper green, and chop them with the celery likewise to color the whole.

Spread a layer of the celery on a flat dish or platter, then the lobster on that with the red pieces around the edge, where they will show among the green, another layer of chopped celery on top, level over the top surface and pour and spread upon it some mayonaise dressing that is almost thin enough to run. The dressing should be sufficiently seasoned to season all the rest.

Cost of material - lobster 20, celery 5, dressing 9; 34c for from 8 to 12 dishes, or from 3 to 4c per plate.