Arrange these on a bed of watercress, or shredded lettuce, and sprinkle plentifully with French dressing.
=Lobster Salad.= Cut lobster meat in dice and marinate with French dressing.

Keep on ice until ready to serve, then drain carefully.

Make cups of the inside leaves of lettuce, put a spoonful of the lobster meat in the centre of each cup, and press mayonnaise dressing through a pastry bag with star tube attached on the top of the lobster in each nest.

Or, arrange the lobster in a mound on a bed of lettuce leaves, and mask the mound with mayonnaise.

Finish the centre with a little bouquet of the heart leaves of lettuce; sift dried coral in a circle about it, and below that arrange circles of sifted yolk or chopped white of egg alternately with the coral.