Lobster Soup

Ingredients

• a carrot
• an onion
• celery
• four shallots
• a bay leaf
• thyme
• some parsley
• six ounces of flour
• three pints of good stock
• a glass of sherry
• fresh-cooked hen-lobster

Method

1. 1

   Fry the chopped vegetables in butter until browned.

2. 2

   Add flour, moisten with stock, and simmer.

3. 3

   Add bruised lobster and shell, then strain and season with sherry and other ingredients before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 66. The excerpt below is the record exactly as published.

Lobster Soup. — First cut up very small the following — viz., a carrot, onion, celery, four shallots, bay leaf, and thyme and some parsley. Fry these in a stewpan with a piece of butter until they are lightly browned, then add six ounces of flour, mix well, moisten with three pints of good stock (or water if for meagre soup), stir over the fire, and when it boils set it by the side to simmer gently for half an hour. While this part of the preparation is going on, break up a fresh-cooked hen-lobster ; remove the meat from the tail and claws, and cut this into neat square pieces, to be kept in reserve ; all the remainder of the lobster and shell, together with a little spawn, must be well bruised in a mortar and stirred into the soup as it boils ; and five minutes after let the whole be rubbed through a tammy, poured into a soup- pot, made hot and skimmed, seasoned with a glass of sherry, a little Harvey, lemon juice, anchovy, and cayenne, and poured into a soup tureen already containing the cut-up lobster and some small quenelles. Madras Soup {Grace Johnstone). — Cut an onion

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