Lobster Bisque

Ingredients

• pound the shell in a mortar
• add the butter
• add the flour
• moisten with the wine
• moisten with the stock
• add the vegetables
• add the peppercorns
• half a gill of cream
• season to taste with salt
• a few drops of lemon-juice
• a pinch of cayenne

Method

1. 1

   Pound the shell in a mortar until fine, mix with butter, and heat in a stewpan.

2. 2

   Add flour and cook for ten minutes.

3. 3

   Moisten with wine and stock, add vegetables, herbs, and peppercorns, stir until boiling, then simmer for twenty minutes.

4. 4

   If too thick, add more stock.

5. 5

   Pass through a tammy cloth.

6. 6

   Cut lobster meat into dice, place in a soup-tureen with cream.

7. 7

   Heat bisque, season, stir into the tureen, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 110. The excerpt below is the record exactly as published.

pound the shell in a mortar until quite fine, then add the butter, and mix thoroughly with the pounded lobster-shell. Put all in a stewpan and stir over the fire until hot, add the flour, and let cook for ten minutes ; moisten with the wine and stock, add the vegetables, herbs, and peppercorns, stir until it boils, let simmer slowly for twenty minutes. If found too thick, add a little more stock. Pass through a tammy cloth. Cut the meat of the claws of lobster into neat dice, put them in a soup-tureen, together with half a gill of cream. Heat up the bisque, season to taste with salt, a few drops of lemon-juice, and a pinch of cayenne, stir into the tureen and serve. The remainder of lobster meat will come in for cutlets, croquets, or bouchees. 158. Bisque de JPetoneles ( Scallop Soup). — 20 scallops, 4 oz. of butter, Ismail onion, 2 oz. flour, 1 bouquet garni, 1 gill of cream, 1^- quarts fish stock, 1 quart of milk, salt and pepper, 2 blades of mace, fried bread croutons, 6 peppercorns. Put the scallops in a stewpan with the fish stock, bouquet garni, half a dozen peppercorns, and the mace. Boil for 20 minutes, strain off the stock, and save for further use ; remove the parsley and herbs (bouquet garni), mace, and peppercorns, and chop the scallops finely. Peel and chop the onion, cover with boiling water, and boil for five minutes ; strain, put them in a stewpan with the butter, and cook until tender. Add the flour, stir well for a few minutes, moisten with the stock

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