Hummer og Grøntsagssalat

Description
Lobster and Vegetable Salad - Serves 20

Ingredients

 * 6 carrots — cooked and diced
 * 1 cauliflower — cooked and cut up
 * 2 cups lima beans — cooked
 * 1 pound peas — cooked
 * 1 pound string beans
 * 1 cup celery — diced
 * 1 cup radishes — diced
 * 1 cup cucumbers — peeled seeded diced
 * 6 medium tomatoes — peeled and seeded
 * 3 hard-boiled eggs
 * ½ teaspoon dry mustard
 * 1 tablespoon white vinegar
 * 1 tablespoon salt
 * ¼ teaspoon white pepper
 * 2 tablespoons olive oil
 * 2 tablespoons gelatin powder, unsweetened
 * 8 tablespoons hot water
 * ½ cup cream
 * 4 lobsters — 1½ pound ea boiled
 * 1 pound salmon — cooked
 * ½ pound soft butter
 * 3½ tablespoons cream — whipped
 * salt
 * white pepper
 * 1 pound boiled shrimp — chilled
 * parsley
 * radishes
 * green olives — stuffed

Directions

 * 1) Prepare vegetables as directed.
 * 2) Mix together in a very large bowl and let chill until very cold.
 * 3) Mince the hard-boiled eggs fine in a second bowl.
 * 4) Add the mustard, vinegar and oil mixture, beating well.
 * 5) Add the cream and blend well.
 * 6) Fold in the vegetables in the larger bowl.
 * 7) Chill until set.
 * 8) Unmold on a large serving platter.
 * 9) Top and garnish as follows: remove lobster meat from body, tail and claws of lobsters.
 * 10) Set aside legs for use at another time.
 * 11) Save the head and tail shells.
 * 12) Skin, bone and put the cooked salmon through a meat grinder.
 * 13) Add butter and whipped cream and season with salt and pepper to taste.
 * 14) cream these ingredients together thoroughly.
 * 15) Fill the empty lobster-tail shells with the salmon mixture and set aside for the moment.
 * 16) This recipe must not only taste superb but look like a work of art.
 * 17) Your aim is to make it appear that the lobsters are swimming over the molded vegetables.
 * 18) To achieve this, turn the filled lobster tails, filled side down, over the mold.
 * 19) Where the tails would normally join the bodies of the lobsters, pile lobster meat to simulate as best you can the shape of the midsection of a lobster.
 * 20) Add the empty head shells, empty side down, joining the lobster-meat bodies.
 * 21) Peel the shrimp, place around the platter with sprigs of parsley, radishes and stuffed olives.
 * 22) Serves a battalion.