To Dress Lobster Cold
Ingredients
Directions
Make the dressing
Put a tablespoon of cold water on a clean plate and mash the lobster meat into it with the back of a wooden spoon, adding a tablespoon of salt and about the same amount of cayenne.
On another part of the plate mix two tablespoons of sweet oil and a teaspoon of mustard with the back of the spoon.
Mix the two mixtures together until well incorporated and smooth, adding at the end three tablespoons of vinegar.
Add a teaspoon of powdered white sugar if desired.
Use vinegar from a jar of Indian pickle instead of regular vinegar if preferred.
Prepare the lobster and serve
Extract the meat of the body and claws from the shell and mince very small.
When the dressing is smooth, mix the minced lobster meat with it and serve.
Dress the lobster immediately before serving. When dressing and meat are mixed, pile into a deep dish, smooth with the back of a spoon, stick a bunch of small claws on top, and garnish with curled parsley.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 meat (in the method)
- Forms the body of the dish, providing the main texture and flavour.
- Sweet oil
- Adds richness and fat, giving the dressing a smooth, emulsified texture.
- Vinegar
- Adds acidity that brightens the flavour and balances the rich oil.
The step that matters
Dress the lobster immediately before serving. Acid and salt in the dressing gradually soften and draw moisture from the delicate meat, so mixing it too early can make the lobster watery and dull in texture.
“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.
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