Bisque of Lobster

Ingredients

• a small carrot
• an onion
• a little celery
• a medium-sized live lobster
• two ponies of brandy
• one tablespoonful of flour
• a quarter of a cup of raw rice
• two quarts of ordinary white stock
• one cup of heavy cream

Method

1. 1

   Fry carrot, onion, and celery in butter, then add lobster pieces and fry until the shell turns red.

2. 2

   Add brandy and ignite.

3. 3

   Once the brandy burns out, add flour and rice, moisten with stock, and boil for forty minutes.

4. 4

   Remove lobster, pound meat to a pulp, and strain back into soup.

5. 5

   Heat again, add cream, and lobster claw meat.

6. 6

   Serve with bread croutons.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 11. The excerpt below is the record exactly as published.

BISQUE OF LOBSTER ^ Slice a small carrot, an onion, and a little celery. Fry them slightly in butter, and then add to the vegetables a medium-sized live lobster, cut into pieces, and fry together for a few minutes, until the shell of the lobster turns red. Add two ponies of brandy and set fire to it. When the brandy has burned out add one tablespoonful of flour and a quarter of a cup of raw rice. Moisten it with two quarts of ordinary white stock and let it boil for forty minutes. Take the lobster out of the soup, and remove the meat from the shell, reserving the meat of the claws. Pound the remainder of the lobster meat to a pulp, rub the whole through a wire sieve, and put it back into the soup. Try to get as much rice and meat through as possible. Heat the soup again to the boiling point, and add one cup of heavy cream

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