Lobster Salad Green Goddess


Preparation info

  • Serves


    • Difficulty


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

Green Goddess dressing was created at the Palace Hotel, San Francisco in the 1920s to celebrate a play of that name.


  • 4 lobsters, ¾ lb/375 g each
  • 1 ½ cups</


  1. Make the dressing. Cook the lobster by plunging it into boiling water, then extract the meat (Removing lobster meat, steps 1-12), cutting the tail meat into medallions. Reserve the claw and tail meat, with the legs, then coarsely chop the remaining meat and mix with 3-4 tablespoons