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Lobster Salad, No. 2

Remove the flesh carefully from the shell of a lobster, so as to keep the shell of body and tail intact; wash and dry the shell and arrange on a bed of lettuce leaves. Marinate the flesh, cut into cubes, with French dressing. After an hour drain, mix with an equal quantity of shredded lettuce, and replace in the shell. Garnish with mayonnaise and the lobster coral. Dry the coral thoroughly, after which it may be passed readily through a sieve.