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Lobster Au Delice

Place in saucepan a sliced carrot, sliced onion, two sliced branches celery, branch parsley, sprig thyme, bay leaf, clove, tablespoon salt and gallon water. Set pan on the fire and as soon as it comes to a boiling point plunge in two two-pound live lobsters, cover pan and boil for twenty minutes. Lift up lobsters and let cool off, then crack them and pick out meat from claws and tails, split bodies in two, remove all the creamy parts and place on a plate. Cut meat in half-inch pieces and keep it also on a plate. Thoroughly heat two tablespoons good butter or oil in a large saucepan, adding six finely chopped shallots, one bean crushed garlic and all the lobsters shells, cook over a brisk fire for ten minutes, stirring once in a while. Strain one quart lobster broth into pan, add one gill white wine, and let gently boil for twenty-five minutes. Strain this broth through a cheesecloth into another saucepan, and let reduce on open fire to one-third the quantity. Knead in a cup a half ounce good butter, tablespoon flour and half teaspoon curry powder, then add it little by little to sauce. Sharply mix with whisk while adding it, then add the creamy part, half gill cream, one saltspoon cayenne and one teaspoon rum. Continually mix while incorporating, then add lobster pieces, mix well, and cook on corner of range for five minutes. Dress rice curry crown-like on large dish, pour lobster stew in centre and serve.