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Lobster Salad

Place a live lobster in boiling water, and let it cook for twenty minutes from the time it begins to boil, keeping it covered all the time. A hen lobster will usually be pre ferred on account of its eggs. Thick-shelled fish of medium size have the finest flavor. Remove the meat. Whatever creamy or green fat may be found on the body or cleaving to the shell shouldbe properly reserved, together with the coral. If there are eggs on the tail fins save them also. Cut the meat not too small, and to it allow one-third as much tender white celery cut in pieces the same size. Sprinkle a very little vinegar over the lobster, but keep the celery crisp until it is time to make the salad. Then mix the meat and celery together, stir in enough mayonnaise to moisten and flavor the whole, and arrange the salad on the center of a bed of crisp white lettuce bordered with green lettuce-leaves laid under the outer edges. Pour on the remainder of the mayonnaise, and sprinkle over it the coral, well pounded, and, if liked, the eggs and a few capers or bits of beet.

Garnish with the claws. Sometimes lettuce leaves are arranged on a platter in cup-like clusters of two or three each, and the salad is divided equally among the clusters.