Lobster Soup

Ingredients

• three fine lively young hen lobsters
• three quarts of veal broth
• juice of a lemon
• a little essence of anchovy

Method

1. 1

   Boil lobsters, split tails, extract flesh, and prepare forcemeat balls with lobster meat, coral, and seasonings.

2. 2

   Boil veal broth with lobster parts for twenty minutes, strain.

3. 3

   Thicken with lobster spawn mixed with butter and flour, add lobster meat, simmer gently for ten minutes.

4. 4

   Serve with lemon juice and anchovy essence.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 66. The excerpt below is the record exactly as published.

Lobster Soup. Take three fine lively young hen lobsters, and boil them ; when cold, split the tails, take out the flesh, crack the claws, and cut the meat into mouthfuls; take out the coral and soft part of the body, and bruise part of the coral in a mortar ; H 2 100 THE THOROUGH GOOD COOK. pick out tlic flesh from the chines ; beat part of it with the coral ; and with this make forcemeat balls, finely flavoured with mace or nutmeg, a little grated lemon-peel, anchovy, and ca}'enne ; pound these with the yolk of an Qg^^. Have three quarts of veal broth ; bruise the small legs and the chines, and put them into it to boil for twenty minutes ; afterwards strain it ; and then, to thicken it, take the spaAvn and bruise it in a mortar with a little butter and flour, rub it through a sieve, and add it to the soup, with the meat of the lobsters and the remaining coral ; let it simmer very gently for ten minutes ; do not let it boil, or its tine red colour will immediately fade. Turn into a tureen, add the juice of a lemon, and a little essence of anchovy

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