Classic Culinary Arts:

Lobster Broiled In The Shell Recipe

Lobster Broiled In The Shell Recipe, part of the classic American culinary arts. Pieces such as Lobster Broiled In The Shell Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Lobster Broiled In The Shell Recipe

Divide the tail into two parts, cutting lengthwise. Break the large claws in two parts, and free the body from the small claws and stomach. Replace the body in the shell. Put the meat from the claws in half of the shells it came from, and put the other half of the shells where they will get hot. Put the lobster into the double broiler, and cook, with the meat side exposed to the fire, for eight minutes; then turn, and cook ten minutes longer. Place on a hot dish, and season slightly with salt and cayenne, and then well with maitre d' hotel butter. Cover the claws with the hot shells. Garnish the dish with parsley, and serve.