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Brazilian lobster salad




Source of Recipe


Nero Wolfe Cookbook


That afternoon, preparing for one of Wolfe's favorite hot-weather meals, Fritz had been collecting eight baby lobsters, eight avocados, and a bushel of young leaf lettuce. When he had introduced them to the proper amounts of chives, onion, parsley, tomato paste, mayonnaise, salt, pepper, paprika, pimientos, and dry white wine, he would have Brazilian lobster salad as edited by Wolfe, and not even Wolfe could have it all stowed away by half past eight.* [excerpt from A Window for Death]

2 large, ripe avocados 3 cups lobster meat
1½ tablespoons chopped fresh chives 2 heads young Bibb lettuce
1 tablespoon minced onion 1½ teaspoons tomato paste
1 tablespoon minced fresh parsley ¾ cup homemade mayonnaise
½ teaspoon dry mustard (see following recipe)
6 tablespoons dry white wine 3 pimientos paprika

Peel the avocados, cut them in half lengthwise, and slice very thin. Put the slices into a stainless-steel bowl, and sprinkle on the chives, onion, parsley, dry mustard, and wine. Refrigerate for 30 minutes or more.

Pick over the lobster meat for bits of shell, and wash and dry the lettuce leaves. Mix together the tomato paste and 4 tablespoons of the mayonnaise. Arrange the lettuce into round beds on 4 salad plates, and place 1 tablespoon of the pink mayonnaise in the center of each. Top with the undrained slices of avocado. Mix the remaining mayonnaise with the lobster meat, and heap this on top of the avocado. Slice the pimientos, and arrange the slices on the lobster meat. Dust with paprika. (Serves 4)

*Dinner in the dining room is typically served at 7:15 or 7:30 p.m.

Reprinted by permission from The Nero Wolfe Cookbook (Cumberland House Publishing)


Homemade Mayonnaise

2 egg yokes
1/2 tsp salt
1 tsp dry mustard
1/4 cup tarragon wine vinegar (or lime juice)
1 cup olive oil
1 cup good salad oil
1 cup sour cream

Bring all ingredients to room temperature. In a large stainless-steel bowl, beat the yokes with a whisk or electric hand beater until they are lemon yellow. Add the salt, mustard and half the vinegar (or lime juice). combine the oils and, beating the eggs steadily, add the oil drop by drop. As the mixture thickens, add the oil in larger amounts until it is all incorporated. Do not overbeat. Add the remaining vinegar, and beat it in quickly. The mayonnaise should not be stiff but soft. Fold in the sour cream and chill. (Makes 4 cups mayonnaise)