Bisque of Lobster

Ingredients

• a pint of cold water
• one tablespoonful of butter
• two tablespoonfuls of flour
• one quart of hot milk
• one teaspoonful of salt
• one scant teaspoonful of pepper
• a pinch of cayenne

Method

1. 1

   Boil lobster bones and rough meat in cold water for twenty minutes, strain, and add hot water to make one pint.

2. 2

   Mix butter with flour, add to hot milk, and boil for ten minutes.

3. 3

   Rub lobster coral with salt, pepper, and cayenne.

4. 4

   Place lobster pieces in a tureen and pour thickened milk over them.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 4. The excerpt below is the record exactly as published.

BISQUE OF LOBSTER. _ Mrs. Eleanor Phelps Pratt, Chicago. Put the bones and rough meat of the lobster into a pint of cold water and boil twenty minutes, strain and add sufficient hot water to bring the filtrate up to one pint. Mix one tablespoonful of butter with two table- spoonfuls of flour, add this to one quart of hot milk and boil ten minutes. Dry the coral (or pink ends of claws) in the oven and rub fine with one teaspoonful of salt, one scant teaspoonful of pepper and a pinch of cayenne

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