Lobster Soup

Ingredients

• Three large lobsters
• the crumb of a French roll
• two anchovies
• one onion
• one small bunch of sweet herbs
• one strip of lemon-peel
• two ounces of butter
• a little nutmeg
• one teaspoonful of flour
• one pint of cream
• one pint of milk
• mace
• salt
• pepper
• two quarts of water

Method

1. 1

   Pick meat from lobsters and pound fins, chine, and small claws.

2. 2

   Simmer with roll, anchovies, onion, herbs, lemon-peel, and water until goodness is extracted.

3. 3

   Strain.

4. 4

   Pound spawn with butter, nutmeg, and flour, mix with cream and milk, boil, and add lobster tails.

5. 5

   Make force-meat balls with remaining lobster, season, and serve in soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 258. The excerpt below is the record exactly as published.

Lobster Soup. — Three large lobsters or six small ones ; the crumb of a French roll, two anchovies, one onion, one small bunch of sweet herbs, one strip of lemon-peel, two ounces of butter, a little nutmeg, one teaspoonful of flour, one pint of cream, one pint of milk ; force- meat balls, mace, salt and pepper to taste, bread-crumbs, one ^^z, two quarts of water

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