(1). Cut the meat of a lobster in long thin strips, then cut these into dice. Place them in an earthenware bowl, and season with four tablespoonfuls of vinegar, two tablespoonfuls of oil, and a little salt and pepper. Wash well a lettuce and shake in a wire-basket to free it from water. Place two or three leaves together in the form of a shell, and arrange these shells together on a flat dish. Mix one-half of the mayonnaise dressing with the lobster, put a little of this in each cluster of leaves, and pour over a little more of the dressing. Garnish the border of the dish with whole leaves.

(2). This salad should be served as soon as it is made. Choose a medium-sized lobster, and quite alive; plunge it head first into a large pot of boiling water, and, boil for about twenty minutes, or until the shell is quite red. Allow the lobster to cool until it can be handled, then remove it from the shell, using a can-opener to separate it; save all the coral, green fat, and flesh of the lobster. Throw away the intestine which runs through the flesh of the tail, the membranous sac which lies at the back of the eyes, the "dead men" or soft fins which lie under the small legs close to the body, and the shell, cutting the lobster into square pieces about one inch in size. While the lobster is being prepared boil two eggs hard, remove the shells, and cut them into quarters. Carefully wash and dry two medium-sized heads of lettuce, cut them into quarters and keep them in a cool place. Put into a saucepan four tablespoonfuls each of butter and vinegar, one mustard spoonful of made mustard, one-fourth saltspoonful of pepper, and one saltspoonful of salt, a sprinkling of cayenne and the lobster, and place the saucepan over the fire; arrange the lettuce round the sides of a salad-bowl, stir the lobster until it is hot, pour it into the salad-bowl, garnish with the hard-boiled eggs, and serve at once. The success of this salad depends upon the celerity with which it is made and served.

(3). Remove the flesh from two freshly-boiled lobsters, keeping the shells (which should be nicely washed and reserved for further use) as whole as possible. Chop the flesh fine, and mix it with a good mayonnaise salad-dressing. Wash and cut some lettuces into thin shreds, pile them in the center of an oval-shaped salad dish, arrange round it a border of endive, and pour the mayonnaise mixture in the center. Cut some celery into pieces of various lengths, and arrange in fancy shaped groups against the endive. Garnish round all with croutons of aspic jelly. Place the shells of the lobsters on the top lengthwise, head to head, put across their backs some rounds of cucumber overlapping each other, and serve.

Lobster Mayonnaise

Take the flesh from some lobsters and cut them to a small size. Have a border mould, and pour into it a layer of slightly melted pale-colored aspic jelly. When the jelly begins to set, place around and over some of the pieces of lobster and a few tarragon leaves, filling up with jelly. Put the mould in a cold place, and when the jelly is set turn the mould out onto a dish; fill the center with lettuce cut into shreds and mixed with the remainder of the lobster seasoned with pepper, salt, tarragon, vinegar and oil. Heap the lettuce and lobster high, and cover it with mayonnaise sauce. Garnish the heap of salad and the top of the mould with capers, stoned olives, tarragon, shervil, slices of hard-boiled eggs, slices of truffles, and the coral of the lobster.