Lobster Soup

Ingredients

• two live lobsters
• a tablespoon of rice
• about 1 gal. clear white strong broth
• 1 pt. sweet cream
• season with salt
• cayenne

Method

1. 1

   Fry sliced onion, leek, celery, and carrot lightly.

2. 2

   Cut up lobsters, wash in boiling water, and add to the saucepan with rice.

3. 3

   Fry again lightly, then add broth and boil for about 30 minutes.

4. 4

   Strain and pound lobster, rice, and vegetables in a mortar.

5. 5

   Return to saucepan, boil for another 30 minutes, strain again, season, add cream, heat thoroughly, and serve with garnishing of lobster and truffles.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.

two live lobsters, wash well in boiling water and put also in the saucepan with ■a tablespoon of rice, fry again lightly and then add about 1 gal. clear -white strong broth, let boil for about % hour, then strain and pound lobster, rice and vegetables thoroughly in a mortar; put again in saucepan and let it boil for % hour; then strain it again through a sieve return it to a saucepan, season with salt, cayenne, add 1 pt. sweet cream

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