3 tablespoons butter
1 cup chopped lobster meat
4 tablespoons flour
½ teaspoon salt
½ teaspoon onion salt
½ teaspoon celery salt
½ teaspoon red pepper
Combine and heat milk, cream and soup. Saute shredded lobster meat in butter; add flour; cook until absorbed by lobster. Combine lobster with hot tomato and cream combination; add seasoning. Cook slowly, stirring constantly until thick. Serve with CLUB CRACKERS generously buttered, sprinkled with paprika and toasted 8 minutes in a 350° F. oven. Delicious with avocado slices and grapefruit sections with horse-radish dressing.
SERVING TRICKS. The French excel not only in their cuisine, but in the art of serving. They believe every dish should be a masterpiece—rich in flavor, skillfully seasoned; served with ceremony! They never serve large portions; when you finish, you’ll wish there were a bit more. That is the state of “Perfection”! Never detract from the appeal of food by serving too much.
“Savory Soups” given here are culinary masterpieces—so flavorful—so skillfully seasoned the most discriminating French chef would say, “Oui! Oui!” We suggest they be used as the main dish around which to build a meal, but in small portions are delicious at a dinner. Each of our “Savory Soups” is so delicious you’ll find yourself serving them often once you’ve been tempted with a taste!