Mayonnaise of Lobster

Thumbnail of Mayonnaise of Lobster recipe

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.

No. 934