This is prepared nearly in the same manner as the foregoing, using the meat of the lobster cut into collops for the purpose; colour the Tartare sauce. No. 38, with lobster spawn or coral, pounded and mixed with some of the sauce, and rubbed through a sieve to smooth it; or when the lobster-salad has been sauced over with either mayonaise or Tartare sauce, some powdered and sifted lobster coral may be sprinkled over the surface; garnish as indicated for mayonaise of fowl.