Lobster Soup, Bisque

Ingredients

• Pick out all the meat from a boiled lobster
• pound it in a mortar with an equal quantity of butter
• a soupgon of grated nutmeg
• as much rolled bread-crumb or boiled rice as there is lobster pulp
• 4 ozs. of butter
• a quart of chicken stock
• Take half a pint of cooked lobster meat cut into cubes

Method

1. 1

   Pound lobster meat with butter until a fine pulp is obtained.

2. 2

   Add seasoning and soaked bread-crumbs or rice.

3. 3

   Melt butter in a saucepan, mix in flour, and add lobster pulp.

4. 4

   Stir until thickened, skim off fat, strain, and serve hot with croutons.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 158. The excerpt below is the record exactly as published.

Lobster Soup, Bisque FISH Lobsters, Stuffed cook five minutes, pour the broth over them, and cook five minutes more. Take out all the meat, strain the gravy, skim the fat from the top, wash the saucepan, and put in it one table - spoonful of butter and one table - spoonful of flour. Cook, stirring, four minutes, not to let it brown. Pour in slowly, while con- stantly stirring, the broth seasoned with one-half teaspoonful of salt, one- half salt-spoonful of white pepper, quarter of a salt-spoonful of red pep- per. Cook eight minutes, to reduce to half, remove from the fire, and add, while stirring, one-half pint of rich cream ; let it simmer for five minutes, and then add all the creamy- part of the lobster, one table-spoonful of fresh butter, and all the pieces of lobster. Do not let it boil ; pour over with care three table-spoonfuls of brandjT; light the brandy and bum it. When the flame is out, stir gently, and serve in warm, silver shells. Have % lb. of live oyster crabs, wash and drain them at the last moment, and cook them for three minutes in a little of the court-bouillon of the lobster which has been reserved. Lobster Soup, Bisque. — Pick out all the meat from a boiled lobster, pound it in a mortar with an equal quantity of butter till a fine orange- colored pulp is obtained (if there is no coral add a few drops of cochineal) ; to this add pepper, salt, and a soupgon of grated nutmeg ; take as much rolled bread-crumb or boiled rice as there is lobster pulp, soak them in stock, melt a piece of butter in a saucepan, amalgamate with it a heaped table- spoonful of sifted flour, mix the lobster pulp with the bread-crumbs or rice, and put both in the sauce- pan on the fire, stirring the contents until they thicken and come to a boil ; draw it then on one side, and carefully skim off superfluous fat ; then strain the soup through a hair sieve, make it boiling hot, and serve with croutons. Another way : — Take half a pint of cooked lobster meat cut into cubes, to be put into the soup just before serving. Take a pint of lobster meat, an equal quantity of boiled rice, and pound into a paste. Put the paste with 4 ozs. of butter and seasoning of salt, pepper, onion, celery, parslej7, mace, nutmeg, and one tablespoonful of sifted flour with a quart of chicken stock

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