Lobster or Spiny Lobster Salad, American Style

Cook two medium lobsters weighing three pounds each, let get cold, then break the shells and remove the meat from the tails and claws, cutting it into five-eighth inch dice; season all with salt, pepper, oil, vinegar and mustard, and let macerate for half an hour. Drain, and range them in a salad bowl over a bed of white and well-seasoned lettuce leaves; dress it dome-shaped, and cover the surface with a firm and consistent mayonnaise (No. 606); decorate with the lobster claw, hard-boiled eggs, olives, capers, beets and pickled cucumbers, laying on the extreme top a pretty white lettuce head.