Lobster Cream Soup

Ingredients

• the meat from two small Lobsters
• 1 pint of cream
• 1 pint of milk
• 1 table-spoonful of flour
• salt
• cayenne pepper
• 2oz. of butter

Method

1. 1

   Simmer lobster meat in cream and milk for 20 minutes.

2. 2

   Stir in flour mixed with cold milk, season, and add butter.

3. 3

   Strain and serve hot with toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 383. The excerpt below is the record exactly as published.

salt, and pepper over it, shape the prepara- tion into balls, moistening them with a little beaten egg, dip them in flour, then put them in the soup. When the balls are hot through, turn the soup into a tureen, and serve. (2) Mix in a pan the meat of a small Lobster, chopped small, three crackers rolled fine, a piece of butter the size of an egg, a little salt and pepper, and a speck of cayenne ; then add gradually 1 pint of boiling milk, stirring all the time. Boil up, and serve. (3) Break up the body of a small Lobster, and cut off' the scraggy parts of the meat. Pour over these and the body 3 pints of stock, and boil for twenty minutes. Cook 3 large table-spoonfuls each of butter and flour until smooth, but not brown, add it to the cooking-mixture, with a few grains of cayenne and a little salt and pepper, boil for two minutes, and strain into a saucepan. Take out the meat from the tail and claws, cut it up very fine, and add it to the soup. Boil up once, and serve. (4) Mix some fish broth (Court Bouillon), thickened with roux, with some soup stock, and let it simmer by the side of the fire for twenty minutes. Split the tail of a boiled Lobster in halves, cut the meat into small dice, put it in a basin, and keep it covered. Take out all the creamy part from the body shell, put the upper shell and small claws in a mortar, pound them, then mix with the soup. Let it simmer for a few minutes longer, strain the soup through a fine hair sieve, flavour with a little Harvey’s sauce and cayenne pepper, put in the Lobster- meat, pour all into a soup-tureen, and serve with sippets of toast. (5) Pick the meat from two small Lobsters, chop it finely, and put it in a saucepan with 1 pint of cream and 1 pint of milk ; let it simmer by the side of the fire for twenty minutes, then stir in 1 table-spoonful of flour that has been previously mixed with a little cold milk, and season with salt and cayenne pepper to taste. When ready to serve, put in the soup 2oz. of butter

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