Lobster Salad
The Epitaph also printed a recipe for lobster salad in 1890, which I have listed below for you.

Lobster Salad
2 c. lobster cooked and chopped fine
¼ tsp. freshly ground pepper
¼ c. lettuce, shredded
½ tsp. salt
½ tsp. mustard

Place all the ingredients in a large bowl and combine well. Serve on a bed of lettuce with toast points. To make toast points, toast slices of bread and cut into triangles. Makes 2 -3 servings

Lobster Salad
Plunge two lobsters into boiling water and let cook half an hour; take the center of six heads of lettuce and three hard boiled eggs; break off the shells of the lobsters. Take out the flesh and cut in small pieces; put salad in a bowl and season with salt and pepper, oil and vinegar; wash the lettuce, tear in pieces, mix with the lobster and cover with mayonnaise dressing.

Sherry Monahan is the author of ‘Taste of Tombstone – A Hearty Helping of History’. Part history book and part recipe book, ‘Taste of Tombstone’ is a fascinating read that tells the colorful saga of the rise of Tombstone, Arizona, a prosperous mining community that flourished into a sophisticated city. ‘Taste of Tombstone’ was originally published in 1998, and received two 1999 Glyph Awards from the Arizona Book Publisher’s Association. Featuring a new cover and updated information, ‘Taste of Tombstone’ was just re-released by the University of NM Press.
For more about Sherry Monahan, her books, and her recipes – Click Here.