After an hour drain, mix with an equal quantity of shredded lettuce, and replace in the shell.

Garnish with mayonnaise and the lobster coral.

Dry the coral thoroughly, after which it may be passed readily through a sieve.
=Lobster Salad, No.

3.= INGREDIENTS.
2 good-sized lobsters.
Lettuce.
Mayonnaise, or sauce tartare.
Lobster cutlets.
2 tablespoonfuls of butter.
1/3 a cup of flour.
Salt and paprica.
1 cup of milk.
Lobster coral.
1 tablespoonful of butter.
1 yolk of egg.
1 teaspoonful of lemon juice.
2 cups of lobster meat.
3 cups of aspic jelly.
_Method._--Make a white sauce of the butter, flour, seasonings and milk; add the coral and butter, after pounding until smooth in a mortar, also the yolk of egg, beaten and diluted with the lemon juice, and the lobster meat chopped rather coarsely.

When cold shape into cutlets, dust over with sifted coral, and insert a bit of feeler or claw into the small end of each.