Lobster Cocktail à la Ritz
Cut the meat from 2 small boiled lobsters into small pieces and mix with 1 heart of celery, diced, and 1 heart of lettuce, chopped. Mix together 3 tablespoons mayonnaise, 3 tablespoons Russian dressing, 1 tablespoon chili sauce, 1 tablespoon Worcestershire sauce, 1 tomato, peeled, seeded, and finely chopped, and 1 teaspoon each chopped chives and parsley. Combine with the lobster mixture and serve on lettuce arranged around serving glasses or plates.
Lobster Mayonnaise or Salad
To 1 cup boiled lobster meat, cut in pieces, add 1/2 cup chopped celery and enough mayonnaise to moisten. Serve on a bed of greens.
Lobster à la Parisienne
Cook the lobsters in court-bouillon. Cool and split in two lengthwise. Serve cold garnished with vegetable salad, cucumbers, tomatoes, and hard-cooked eggs. Serve with green sauce (see GOURMET, August 1948) or mayonnaise.
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