2135 Cold Lobster with Various Sauces

Name: Cold Lobster with Various Sauces
Cuisine: France
Ingredients: lettuce; parsley; sauce mayonnaise; lobster; court-bouillon; vinegar

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cook the lobster in Vinegar Court-bouillon, allow to cool in the cooking liquid and when cold, remove, drain well and detach the claws. Split the lobster