Lobster Salad

Ingredients

• 1 pound Lobster meat (Quantity estimated (not specified in original recipe))
• 1/4 cup French dressing (Quantity estimated (not specified in original recipe))
• as needed Ice
• 1 head Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/4 cup Lettuce heart leaves (Quantity estimated (not specified in original recipe))
• 1 tablespoon Dried coral (optional) (Quantity estimated (not specified in original recipe))
• 2 Egg yolks (Quantity estimated (not specified in original recipe))
• 2 Egg whites (Quantity estimated (not specified in original recipe))
• as needed Lobster fans and feelers

Instructions

1. 1Cut the lobster meat into small dice. Marinate the lobster meat with French dressing. Keep the lobster meat on ice until ready to serve, then drain carefully.
2. 2Make cups using the inside leaves of lettuce. Put a spoonful of the lobster meat in the center of each lettuce cup. Press mayonnaise through a pastry bag with a star tube attached on top of the lobster in each nest.
3. 3Alternatively, arrange the lobster meat in a mound on a bed of lettuce leaves, and mask the mound with mayonnaise. Finish the center with a little bouquet of the heart leaves of lettuce; sift dried coral in a circle about it, and below that arrange circles of sifted yolk or chopped white of egg alternately with the coral. Garnish with the fans and feelers of the lobster.
4. 4Or, arrange as before, then finish the center with a bouquet of heart leaves of lettuce and the head of the lobster. Garnish with stars of mayonnaise and fans from the tail.