Lobster Bleque

Ingredients

• two lobsters weighing about one and one-half pounds each
• one tablespoonful of salt
• one head of celery
• one small bouquet
• half an onion
• six whole peppers
• one ounce of flour
• one quart of hot milk
• one pint of the lobster broth

Method

1. 1

   Boil lobsters in water with salt, celery, bouquet, onion, and peppers until claws can be pulled apart.

2. 2

   Remove meat and save coral and green fat.

3. 3

   Cook tough parts in the same liquor for twenty minutes.

4. 4

   Mix butter and flour in a saucepan, add hot milk, then lobster broth, and season.

5. 5

   Stir in coral for color, then combine with lobster meat in a tureen and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 53. The excerpt below is the record exactly as published.

Lobster Bleque Cover two lobsters weighing about one and one-half pounds each with boiling water. Add one tablespoonful of salt, one head of celery, one small bouquet, half an onion, and six whole peppers. Cook untìl the lobsters' claws can easily be pulled apart — it will probably take twenty minutes. When cool enough to handle, cut the lobster down the back and remove the meat from the body and the claws. Save the coral and the green fat. Put back ali the tough part with the small claws and shells, and cook them for twenty minutes in the same liquor. The liquor must be considerably reduced. Dry the coral, then rub it through a sieve. In a saucepan mix one table- spoonful of butter with one ounce of flour. When it comes to a boil, stir in one quart of hot milk. Let this come to a boil. Then add one pint of the lobster broth

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