Garnish with the fans and feelers of the lobster.

Or, arrange as before, then finish the centre with a bouquet of heart leaves of lettuce and the head of the lobster.

Garnish with stars of mayonnaise and fans from the tail.
[Illustration: Shrimp Salad, Border of Eggs in Aspic.
(See page 68)] [Illustration: Lobster Salad.] =Lobster Salad, No.

2.= Remove the flesh carefully from the shell of a lobster, so as to keep the shell of body and tail intact; wash and dry the shell and arrange on a bed of lettuce leaves.

Marinate the flesh, cut into cubes, with French dressing.