Bouillabaisse Salad “Four Seasons”

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 lobsters (about 2 pounds each)
    • 2 dozen mussels
    • 16 prawns
    • 1 pound crabmeat
    • 3 ounces chopped celery
    • 1 head lettuce
    • very thinly sliced tomatoes
    • 1 hard-boiled egg, finely chopped


    All shellfish must be cooked and cooled. Using shallow salad bowl, arrange celery, lobster and crabmeat in centre of bed of lettuce. Place mussels, prawns and sliced tomatoes alternately around edge of bowl. Mix oil, vinegar, fish stock, onion, dry white wine and finely chopped chives; season to taste with salt and freshly ground white pepper, and pour over salad. Garnish with chopped hard-boiled egg and serve.