Bisque of Lobster

Ingredients

• ½ lobster, cooked
• 1 quart fish stock
• 2 oz. butter
• 2 oz. rice-flour
• 1 onion
• ½ carrot
• 1 bay leaf
• Sprig of parsley
• Cayenne pepper, Salt, Lemon juice
• 1 teaspoonful anchovy essence
• ½ gill cream
• ½ gill sherry
• 1 oz. lobster butter

Method

1. 1

   Remove the meat from the lobster and reserve the best pieces.

2. 2

   Wash and break half of the shell.

3. 3

   Melt the butter, fry the onion, carrot, bay leaf, and parsley; add the rice-flour and the shell.

4. 4

   Add the stock by degrees, and the broken pieces of lobster.

5. 5

   Simmer for forty minutes, and strain through a hair sieve.

6. 6

   Reheat; add the anchovy essence, cream, and sherry.

7. 7

   Whisk in the lobster butter gradually without boiling, and add the remainder of the lobster cut in neat pieces.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 3. The excerpt below is the record exactly as published.

BISQUE OF LOBSTER ^ lobster, cooked. 1 quart fish stock. 2 oz. butter. 2 oz. rice-flour. 1 onion. ^ carrot. 1 bay leaf. Sprig of parsley. Cayenne pepper. Salt. Lemon juice. 1 teaspoonful anchovy essence. ^ gill cream, i „ sherry. 1 oz. lobster butter. Remove the meat from the lobster and reserve the best pieces. Wash and break half of the shell. Melt the butter, fry the onion, carrot, bay leaf, and parsley ; add the rice-flour 2 [ 18 ] and the shell. Add the stock by degrees, and the broken pieces of lobster. Simmer for forty minutes, and strain through a hair sieve. Reheat ; add the anchovy essence* cream, and sherry. Whisk in the lobster butter gradu- ally without boiling, and add the remainder of the lobster cut in neat pieces. Lobster Butter. 1 ox. butter. 1 tablespoonful of the live spawn. Pound and rub through a hair sieve. BISQUE OF CRAYFISH. Prepare as lobster bisque, using six cooked crayfish and a little carmine. BISQUE OF OYSTERS. 2 ox. butter. 2 oz. rice-flour. 1 quart fish stock. 2 dozen oysters. 2 yolks of eggs. ^ gill cream. ^ ,, milk. ^ „ sherry. Cayenne and salt. Melt the butter, add the rice -flour, and cook a few minutes; add stock by degrees. [ 19 ] and the beards of the oysters. Simmer thirty minutes, and strain. Reheat ; add the yolks, milk, and cream mixed together, and thicken without boiling. Garnish with the oysters cut in two, add the sherry, and serve. TOMATO SOUP. 1 lb. tinned tomatoes. 1 oz. butter. 1 oz. lean ham. 1 onion. Small piece carrot.

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