Cold Stuffed Lobster

Preparation info

  • 30

    picnic servings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 gallons sea water, if available; if not, plain water
  • 2 cups vinegar, if sea water is used
  • 15 lobsters (1 pound each)
  • 24 eggs, hard-cooked
  • cup finely chopped chives
  • 15 shallots, finely chopped
  • 1 cup fresh mayonnaise
  • ¾ cup finely chopped parsley
  • Salt and freshly ground black pepper
  • ¼ cup mustard (preferably Dijon or Düsseldorf)


    1. Combine the water and vinegar in a kettle large enough to hold the lobsters. (If sea water is not available, cook the lobsters in plain water according to any standard recipe.) Bring sea water and vinegar to a boil and add the lobsters. Cook for fifteen minutes.

    2. Drain the lobsters. When they are cool, split them into halves. Remove the hard sac near the top of the head of each and discard. Reserve the coral, liver and roe.

    3. Put the eggs through a fine sieve and add the chives, shallots, mayonnaise, parsley, salt and pepper to taste and the mustard.

    4. Force the coral, liver and roe through a sieve and add to the mixture. Spoon some of the mixture into the cavity of each lobster half; or use a pastry bag to pipe the mixture into the cavities.