Bisque of Lobster

Ingredients

• a small lobster
• a small carrot
• 1 head of celery
• a very small onion
• 3 pints of stock
• the juice of -^ a lemon
• a dust of cayenne pepper

Method

1. 1

   Wash lobster, remove meat and put on ice.

2. 2

   Break shell and boil with water, carrot, celery, onion, herbs, salt, and white pepper for 1 hour.

3. 3

   Strain, add stock, keep hot but not boiling.

4. 4

   Fry lobster meat in butter, place in tureen, add bisque, lemon juice, and cayenne pepper.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 32. The excerpt below is the record exactly as published.

BISQUE OF LOBSTER— Wash thoroughly with a brush, a small lobster, then remove all the solid meat and x)ut it on ice. Break finely the shell and claws of the lobster, and put it in the soup^ket- tle with enough water to cover it. Cut finely, and add a small carrot, 1 head of celery, and a very small onion or bit of garlic, with herbs, salt and white pepper, to taste. Boil 1 hour and then strain; put back in the kettle and add 3 pints of stock. Set it on the range where it will keep hot but not boil, as boiling causes it to curdle. Just before serving, cut the meat of the lobster in small pieces and fry brown in a little butter, and place in the bottom of the tureen. Add to the bisque the juice of -^ a lemon, and a dust of cayenne pep-

Cook this with the app: pantry check, scaling, and the assistant.