Lobster Cocktail with Cognac

The Lobster's Fine Kettle of Fish: A Complete Fish and Shellfish Cook Book, 1958

1 hour — 4 Servings

Ingredients

2	cup	cooked lobster meat (chopped)
1	tablespoon	chili sauce
2	teaspoon	lemon juice
1	teaspoon	fresh parsley (minced)
2	teaspoon	chives (chopped)
		salt and pepper (to taste)
1⁄2	cup	mayonnaise
2	tablespoon	cognac

Instructions

Combine all seasonings with mayonnaise, and mix well. Fold in lobster meat. Chill at least one hour to let flavors blend. Serve in sherbert or cocktail dishes lined with a bit of crisp lettuce.