|Lobster||2 Can (20 oz)|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Chicken bouillon cubes||3|
|Boiling water||3 Cup (48 tbs)|
|Chopped pimiento||2 Tablespoon|
|Grated onion||1 Teaspoon|
Cut lobster in chunks.
Combine with cucumber and celery.
Pour French dressing over mixture and allow to stand while preparing rest of salad.
Soak gelatin in cold water 5 minutes.
Dissolve bouillon cubes in boiling water; add to gelatin and stir until gelatin is dissolved.
Chill until mixture is the con- sistency of unbeaten egg whites.
Add pimiento, onion, salt and lobster mixture.
Pour into a ring mold and chill until firm.
Un- mold on lettuce leaves.
Serve with mayonnaise.