Lobster a la Boulognaise

Cut up some cooked lobster meat into small quarter inch squares, the same quantity of celery and finely chopped beet root. Mix all these with a little mayonnaise sauce (No. 606), adding to it chopped up chervil and tarragon and some red pepper. Range this on side dishes and sprinkle over the lobster coral finely chopped, or else the lobster sprawn and some chopped parsley.