Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of sweet oil
- a pint of vinegar
- a gill of mustard
- two large boiled lobsters
- nine hard-boiled eggs
Directions
Take two large boiled lobsters. Extract all the meat from the shell, and cut it up into very small pieces.
For lobster salad, you must have lettuce instead of celery. Cut up the lettuce as small as possible.
Make a dressing as for a chicken-salad, with the yolks of nine hard-boiled eggs, half a pint of sweet oil, half a pint of vinegar, a gill of mustard, a tea-spoonful of cayenne, and a tea-spoonful of salt. Mix all well together with a wooden spoon.
A few minutes before it is to be eaten, pour the dressing over the lobster and lettuce and mix it very well.