Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
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
- two heads of lettuce
- one tablespoonful of made mustard
- one teaspoonful each of salt
- one large
- two hard boiled egg yolks
- two fresh yolks
- salt
- pepper
Directions
Take one large, heavy lobster, boil half an hour, remove all the meat from the claws and shell, and lay the coral aside. Cut the meat into neat cubes. Wash and trim two heads of lettuce, breaking the leaves up and reserving the cores. Line the salad dish with the lettuce leaves, mix the cores with the lobster meat in the bowl, and season with a little salt and red pepper. Rub the coral smooth and mix very slowly into a dressing made of two hard boiled egg yolks, two fresh yolks, one tablespoonful of made mustard, three of oil, two of vinegar, one of powdered sugar, and one teaspoonful each of salt and pepper. Pour this mixture over the salad and decorate with slices of hard boiled eggs, lobster claws, and parsley.