Get two or three nice French lettuces, see that they are thoroughly clean, and if possible avoid washing them. Separate the leaves, and see that they are dry, but do not cut them. Pile them up as firmly as possible on a dish, making a mound of them. Cut up the meat of a lobster into small pieces, and place these over the top as smoothly as possible. Next: make some mayonnaise sauce as thick as butter in summertime. (See Mayonnaise Sauce.) Cover the whole over with this. Ornament the edge with the small red claws bent, and hard-boiled eggs cut into quarters. Stick a few French capers, dried from their vinegar, into the sauce. Take a little finely-chopped parsley on the end of a knife, and holding the knife high up, let it fall in a shower oyer the white mound. Next, if possible, get a little lobster coral in small pieces the size of a pin's head, and let them fall. These green and red specks on the white make it look very pretty. Fillet six anchovies, and lay them cross-ways near the base of the mound, as well as a dozen olives, the stones of which should be removed. If the salad is large, a few small red crayfish - one at the top, and a few round the base - form an excellent additional garnish. Cucumber peeled and sliced thin can be placed round the edge of the dish as a border.

Plain Lobster Salad

Cut up all the meat of the lobster, mix it with some salad, and dress as an ordinary salad. (See Salad).

Lobster Sauce

Make half a pint of butter sauce, using the water in which the shell of a lobster has been boiled after being broken up. Mix into the butter sauce a teaspoonful of lobster butter - this will make it a bright red; add a salt-spoonful of anchovy sauce, a pinch of cayenne pepper, and a tablespoonful of the meat of a lobster. Add a very little lemon juice - about a saltspoonful - the very last thing of all. The remainder of the meat of a lobster should be utilised for making lobster salad or cutlets. (Sea Lobster Cutlets).