Bisque of Lobsters

Ingredients

• One quart of milk
• 1% pounds of lobster
• 1% tablespoons butter
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1 saltspoon white pepper
• 1 pint of water
• a dash of cayenne pepper

Method

1. 1

   Remove meat from lobster and dice.

2. 2

   Boil tough portions with bones in 1 pint of cold water for 20 minutes.

3. 3

   Boil milk, add butter, thicken with corn starch, and cook for 10 minutes.

4. 4

   Strain broth from bones into milk with seasoning.

5. 5

   Rub enough coral through a sieve to make soup pink.

6. 6

   Add lobster and fat to hot tureen and strain in soup.

7. 7

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.

Bisque of Lobsters. One quart of milk, 1% pounds of lobster, 1% tablespoons but- ter, 2 tablespoons corn starch, 1 teaspoon salt, 1 saltspoon white pepper, 1 pint of water, a dash of cayenne pepper

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