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Classic
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page 89
Method:
After boiling the lobsters as directed in the foregoing recipe, No. 1, take the
meat out of the shells, serve on lettuce, and use over it either Sauce Style A,
which is plain olive oil and lemon juice, sprinkled over the lobster and
seasoned to taste; or the Sauce Style B, which is prepared in the following way:
Take the walnut and the garlic and mince them well together; with this mix the
vinegar. Then add the olive oil, the well cut and pressed parsley and season to
taste.
3. BROILED LOBSTER.
STACOZ SCARA.
Ingredients:
Lobster .................................................... 1.
Salt .......................................... 3 to 4 pinches.
Method:
To broil lobster, it is better first to prepare it as if for boiling, as
directed in the preceding style, No. 1, and after immersing it into boiling
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