Home › Cookery › Lobster Salad

Lobster Salad

Chop up one can of lobsters; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery.--Mrs. S. T.