Lobster Bisque

Ingredients

• 1 can lobster
• 1/2 cupful Crisco
• 1 cupful breadcrumbs
• 1 quart milk
• 1 quart water
• 1 tablespoonful flour
• Salt, pepper, red pepper, and grated nutmeg to taste
• Squares fried bread
• Thin lemon slices

Method

1. 1

   Open a can of lobster of good quality, take out best pieces and cut into small squares without tearing; put them aside.

2. 2

   Place remains of lobster in mortar or basin, and pound quite smooth with Crisco.

3. 3

   Soak bread in water, adding flour and seasonings, and put all on fire in soup pot with pounded lobster and Crisco; stir till it boils, and boil for fifteen minutes; then pass it through sieve, add milk and pieces of lobster, and return to the pot till it boils up.

4. 4

   Serve with small squares of fried bread, and send thin slices of lemon to table with it.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.

Lobster Bisque 1 can lobster % cupful Crisco 1 cupful breadcrumbs Salt, pepper, red pepper, and 1 quart milk grated nutmeg to taste 1 quart water Squares fried bread 1 tablespoonful flour Thin lemon slices

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