Pour a little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart; pour over each a few spoonfuls of aspic, and when set cover with more aspic.

When cold and very firm cut out the cutlets, giving a border of aspic to each.
Marinate the flesh of the other lobster, cut into cubes, with French dressing; pile in a mound on a bed of lettuce leaves.

Insert a tuft of leaves in the top, and arrange the cutlets against the mound.

Garnish with feelers and claws.

Serve mayonnaise or sauce tartare with the salad.
=Lobster Salad in Ring of Aspic.= Set a ring mould in ice water.