(Boston Cooking-School Cook Book, 1896)
2 lb. lobster.
2 cups cold water.
1/4 cup butter.
1/4 cup flour.
1 1/2 teaspoons salt.
Few grains of cayenne.
Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling point, and cook twenty minutes.
Drain, reserve liquor, and thicken with butter and flour cooked together.
Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor.
Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat.
When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup.
If a richer soup is desired, White Stock may be used in place of water.