Classic Culinary Arts:

Lobster Soup With Stock Recipe

Lobster Soup With Stock Recipe, part of the classic American culinary arts. Pieces such as Lobster Soup With Stock 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 Soup With Stock Recipe

One small lobster, three pints of water or stock, three large table- spoonfuls of butter and three of flour, a speck of cayenne, white pepper and salt to taste. Break up the body of the lobster, and cut off the scraggy parts of the meat. Pour over these and the body the water or stock. If there is "coral" in the lobster, pound it and use also. Boil twenty minutes. Cook the butter and flour until smooth, but not brown. Stir into the cooking mixture and add the seasoning. Boil two minutes, and strain into a saucepan. Have the remainder of the lobster meat--that found in the tail and claws--cut up very fine, and add it to the soup. Boil up once, and serve.