Lobster Bisque

Ingredients

• 2 pounds lobster
• 0.25 cup butter
• 2 cups Chicken Stock or water
• 4 cups milk
• 1.5 teaspoons salt
• Few grains of cayenne

Method

1. 1

   Remove meat from lobster shell.

2. 2

   Add cold water or stock to body bones and tough end of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes.

3. 3

   Drain, reserve liquor, and thicken with butter and flour cooked together.

4. 4

   Scald milk with tail meat of lobster, finely chopped.

5. 5

   Strain, add to liquor.

6. 6

   Season with salt and cayenne.

7. 7

   Add tender claw meat, cut in dice, and body meat.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 68. The excerpt below is the record exactly as published.

LOBSTER BISQUE 2 pounds lobster Y4 cup butter 2 cups Chicken Stock 14 cup flour (p. 151) or water 1% teaspoons salt 4 cups milk Few grains of cayenne

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