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Lobster Salad, Mayonnaise

Plunge two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt, boil for twenty minutes, lift up and let thoroughly cool off. Crack and pick out meat from claws and tails, all perfect white meat from bodies, and cut in half-inch-square pieces. Cut also in same size two stalks perfect, white, tender, crisp celery, wash in cold water and carefully drain on a cloth. (It is absolutely necessary that the celery should be as dry as possible.) Place both lobster and celery in quite a large salad bowl, season with three tablespoons dressing, thoroughly mix and give a dome-shaped form. Gently spread a mayonnaise dressing and sprinkle a teaspoon of capers over salad. Cut two hard-boiled eggs in quarters, arrange crown-like over mayonnaise, place six small lettuce leaves around edge of bowl, clean head of one of the lobsters, place in centre of salad and serve.