Lobster Salad
Ingredients
Directions
Boil the lobster.
Pick it out and serve with lettuce, a few sprigs of watercress, and a little English mustard.
Make a French dressing of equal parts olive oil and vinegar, and a dash of salt and pepper.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Lobster (in the method)
- Forms the main body of the salad, supplying sweet, firm meat as the centerpiece.
- Olive oil (in the method)
- Adds fat that carries flavor and gives the dressing a smooth, rich mouthfeel.
- Vinegar (in the method)
- Provides acidity that balances the richness of the oil and brightens the salad.
The step that matters
Boil the lobster. Lobster meat is delicate, and overcooking tightens its proteins, making the flesh tough and rubbery instead of tender and sweet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More lobster salad recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.