Frenchdinnernut-freeegg-freesoy-free
Lobster Bisque
From Miss Parloa's kitchen companion, 1887
Serves 9
If there is no coral in the lobster, pound six of the small claws to powder, and mix with one tablespoonful of butter to give the soup a pink color.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
591Calories
46 gProtein
9 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein46 g
Carbohydrates9.2 g
Fiber0.3 g
Sugars2 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.9 g
Cholesterol440 mg
Sodium1983 mg
Potassium728 mg
Calcium286 mg
Iron1 mg
Magnesium108 mg
Phosphorus494 mg
Zinc9.3 mg
Copper3.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A4.9 mcg
Vitamin E2.2 mg
Vitamin K6.4 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate34 mcg
Choline185 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 84. The excerpt below is the record exactly as published.
Lobster Bisque. For this soup there will be required a lobster weigh- ing five pounds, one pint and a half of chicken stock, one quart of cream, one scant pint of stale bread, free of crust, one table-spoonful of salt, one-fourth of a tea- spoonful of white pepper, one-tenth of a teaspoonful of cayenne, one bay leaf, one sprig of parsley, one blade of celery, a large slice of onion, a small piece of whole mace, a slight grating of nutmeg, three table-spoonfuls of butter, and one of flour. Remove the meat of the lobster from the shell. Cut in cubes the tenderest part of the meat taken from the claws, — there should be about half a pint, — and put away until serving-time. Pound the remainder to paste. Now put one table-spoonful of butter, four of the small claws, and the coral from the lobster into the mortar, and pound until a smooth paste is formed. Hard pound- ing will be required to accomplish this. Put the pounded meat and the coral, shell, and butter in a stew-pan with the herbs, mace, vegetables, and half the stock, and cook for an hour, being careful that the mixture does not bub- ble after it has once been heated to the boiling-point, though it should still be kept on the stove, in a cooler place, and kept heated almost to the boiling-point. SOUPS. 167 At the end of half an hour put the bread and the re- maining stock in a stew-pan, and cook for twenty minutes, keeping at the boiling-point all the while; then strain the contents of the first stew-pan into the stew-pan re- maining on the stove, pressing every particle of moisture from the meat and seasoning. Eub this new mixture through a French fine sieve ; then return it to the fire, and add salt, pepper, and a slight grating of nutmeg. Hub the remaining two table-spoonfuls of butter with the flour until a smooth, light mixture is formed, and stir this into the soup. Simmer for ten minutes. When the butter and flour are added to the soup, put the cream on the stove in the double-boiler. It will be hot at the end of the ten minutes ; add it, with the cubes of lobster, to the soup. Let the soup boil up once, and serve it. When making this bisque, if there be no coral in the lobster, pound six of the small claws to powder, and mix with one table-spoonful of butter. Use this to give the soup a pink color. Or, in the absence of coral, the color may be imparted by adding to the bisque, just as it is to be. served, half a cupful of strained hot tomato. Bisque of Oysters. Use one quart of oysters, one quart of cream, one pint of chicken stock, one scant pint of stale bread, free of crust, one bay leaf, one sprig of parsley, one stalk of cel- ery, one small slice of onion, a bit of mace, two table- spoonfuls of butter, one of flour, the yolks of four eggs, one-fourth of a teaspoonful of white pepper
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