Lobster Soup

Ingredients

• 1 lobster
• 4 ozs. butter
• 2 ozs. flour
• 2 quarts fish stock
• ^ carrot or turnip
• 1 gill white wine
• i gill cream
• 8 peppercorns
• teaspoonful lemon juice
• salt
• cayenne

Method

1. 1

   Split the lobster, remove meat, pound shells, mix with butter, heat in a stew-pan.

2. 2

   Add flour, cook for 10 minutes, then add vegetables, herbs, and peppercorns.

3. 3

   Moisten with wine and stock, stir until boiling, simmer for 20 minutes.

4. 4

   Pass through a tammy cloth, cut lobster meat into dice, heat bisque, season, and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 4. The excerpt below is the record exactly as published.

LOBSTER SOUP. 1 lobster 4 ozs. butter 2 ozs. flour 2 quarts fish stock Seasoning teaspoonful lemon ^ carrot or turnip 1 gill white wine 1 bouquet garni i gill cream 8 peppercorns juice, salt and cayenne

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