Cold Lobster

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Leave lobsters on their backs and chill. When ready to serve, turn them over, cut and drain, then serve on plate with one of the Mayonnaise sauces rather than the melted butter.