Home › The World's Kitchen › Lobster Salad, Mrs. Allen

Lobster Salad, Mrs. Allen

Split lengthwise two fine, freshly boiled and thoroughly cooled medium lobsters. Crack claws and carefully pick meat from shells of bodies and claws, being careful to discard intestines and pouch, cut meat in equal-sized square pieces and place, in a salad bowl. Shell three cold hard-boiled eggs, lay on a plate, chop up finely and add to lobster. Finely chop up two small, sound, peeled shallots, sprinkle over lobster and eggs, then sprinkle over a teaspoon very finely chopped parsley, light teaspoon of finely chopped chives (ciboulette), and gently shuffle the contents of bowl. Chop up very fine half a head fresh, well cleaned and dried lettuce, add to bowl, lightly mix again, season with three and a half tablespoons dressing and mix whole well together. Just before serving add three tablespoons mayonnaise, gently mix again, wipe edges of bowl all around and send to table.