{"id":4251,"slug":"lobster-salad","title":"Lobster salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tails of two boiled lobsters","salt and pepper","a teaspoonful of vinegar","one cup of mayonnaise sauce","sliced lettuce","lettuce leaves","additional mayonnaise","hard-boiled eggs","beets","olives","fillets of anchovies"],"ingredients_norm":["tails of boiled lobster","salt and pepper","vinegar","mayonnaise sauce","lettuce","lettuce leaf","additional mayonnaise","hard boiled egg","beet","olive","anchovy"],"steps":["Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for a half hour.","Add one cup of mayonnaise sauce.","Put some sliced lettuce in the bottom of a salad bowl.","Put the lobster salad on top.","Put a few nice lettuce leaves around the sides.","Cover the salad again with mayonnaise.","Decorate with hard-boiled eggs, beets and olives.","Same as above. Decorate with fillets of anchovies."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w0:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"9e637c1648da8a8541fb4801142da06f3a93b9d6a3630011b01222186d6184eb","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lobster-salad"}