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Egg and Lobster Salad

Cook one dozen eggs, remove shells, cut a small piece from the top and a slice from the bottom of each, the latter to make them stand, remove yolks, fill the whites with lobster, celery and cucumber, all cut fine, and mixed with mayonnaise dressing. Serve one of these to each person upon plates of lettuce garnished with the yolks highly seasoned and made into tiny balls. A French dressing should be poured over the lettuce. Serve with this snowballs made of cream cheese and whipped cream, mashed smooth, and long strips of pulled bread, browned and hot. The eggs should be put in boiling water, which should not boil after eggs are in. Leave them in this bath thirty-five minutes. Linda