Lobster Soup

Ingredients

• a large freshly-boiled hen lobster
• a small onion
• a carrot
• a bunch of sweet herbs
• a stick of celery
• the toasted crust of a French roU
• a small strip of lemon-rind
• a tea-spoonful of salt
• a pinch of cayenne
• a quart of good unseasoned stock

Method

1. 1

   Pick lobster meat and set aside.

2. 2

   Simmer lobster parts with onion, carrot, herbs, celery, crust, lemon rind, salt, and cayenne in stock for 45 minutes.

3. 3

   Strain, mix in pounded spawn with flour and nutmeg, add lobster pieces, and heat without boiling.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 865. The excerpt below is the record exactly as published.

Lobster Soup. — Pick the meat from a large freshly-boiled hen lobster, cut it into squares, and set it in a cool place until wanted. Take away the brown fin and the bag in the head, and beat the small claws, the fins, and the chin in a mortar. Put them into a stew- pan, and with them a small onion, a carrot, a bunch of sweet herbs, a stick of celery, the toasted crust of a French roU, a small strip of lemon-rind, a tea-spoonful of salt, a pinch of cayenne, and a quart of good unseasoned stock

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