Lobster Salad, No. 3

Ingredients

• 2 good-sized Lobsters
• Lettuce (Quantity estimated (not specified in original recipe))
• Mayonnaise (Or sauce tartare)
• 2 tablespoonfuls Butter
• 1/4 cup Flour
• Salt (To taste. Quantity estimated (not specified in original recipe))
• Paprika (To taste. Quantity estimated (not specified in original recipe))
• 1 cup Milk
• Lobster coral
• 1 tablespoonful Butter
• 1 Egg yolk
• 1 teaspoonful Lemon juice
• 2 cups Lobster meat
• 3 cups Aspic jelly
• French dressing (Quantity estimated (not specified in original recipe))

Instructions

1. 1Melt 2 tablespoonfuls of butter in a saucepan. Whisk in 1/4 cup of flour, salt, and paprika. Gradually whisk in 1 cup of milk until smooth. Cook over medium heat, stirring constantly, until the sauce thickens. This should take about 10 minutes.
2. 2In a mortar, pound the lobster coral with 1 tablespoonful of butter until smooth. Add this mixture to the white sauce. Then, add the beaten egg yolk diluted with 1 teaspoonful of lemon juice, and the 2 cups of coarsely chopped lobster meat. Stir to combine.
3. 3Let the mixture cool. Shape the mixture into cutlets. Dust the cutlets with sifted coral (if available), and insert a small piece of lobster claw or feeler into the small end of each cutlet. Pour a little aspic jelly into a dish. When it sets, arrange the cutlets on the aspic, leaving space between them. Pour a few spoonfuls of aspic over each cutlet, and when set, cover with more aspic. Refrigerate until cold and firm.
4. 4Once the cutlets are firm, cut them out, giving each a border of aspic. Marinate the remaining lobster meat, cut into cubes, with French dressing. Pile the marinated lobster meat in a mound on a bed of lettuce leaves. Insert a tuft of lettuce leaves in the top of the mound, and arrange the lobster cutlets around the mound. Garnish with lobster feelers and claws. Serve with mayonnaise or sauce tartare.