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Lobster Salad, Rae

Split lengthwise two medium-sized, freshly boiled and cooled lobsters, crack claws, carefully pick out meat from shells of bodies and claws, remove intestines and pouch, then cut meat into rather small, equal, square pieces and place in a salad bowl. Peel and chop up fine as possible two very small, sound shallots, add to lobster and mix a little. Finely chop up three cold hard-boiled eggs, add to lobster and gently shuffle contents of bowl. Chop very fine a root well-pared and thoroughly cleaned celery, using nothing but the white, thoroughly drain in a napkin and add to bowl, with a light teaspoon finely chopped parsley and half teaspoon finely chopped chives (if handy). Season with two teaspoons salt, a teaspoon very finely and freshly crushed white pepper, three and a half tablespoons dressing, mix well, and just before sending to table add three good tablespoons freshly prepared mayonnaise. Gently mix the whole well together, neatly wipe edges of salad bowl with a napkin and serve.