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Lobster Salad, Taft

Boil two live lobsters of two pounds each in a gallon of boiling water with a tablespoon salt twenty minutes. Take them up, and let thoroughly cool off. Crack the shells from the tails and claws and carefully pick out all the meat from them, then cut in even, small square pieces and place in a salad bowl. Add three cold, hard-boiled eggs cut same as the lobster. Finely chop two small, sound, peeled shallots, half a seeded, finely chopped, sound green pepper, and add to the lobster.

Cut a stalk of well-pared white celery in small square pieces and place with the rest, add also half teaspoon finely chopped parsley and half teaspoon of finely chopped chives. Season with four tablespoons dressing and gently but thoroughly mix. Then spread a mayonnaise sauce over, and just a second before serving briskly mix in the mayonnaise and serve.