Lobster Soup or Bisque (Bisque de Homard)

Ingredients

• 1 lobster
• 3 pts. fish stock
• 1£ oz. butter
• 1J oz. flour
• | carrot
• J turnip
• 1 onion
• 1 stick celery
• A small bunch of herbs
• 1 tea-sp. anchovy essence
• Pepper
• salt
• 2 table-sps. cream
• 1 glass white wine
• A squeeze of lemon juice

Method

1. 1

   Melt the butter in a saucepan, and when smoking hot put in the vegetables, cut in small pieces, and fry them a few minutes.

2. 2

   Sprinkle in the flour and fry a pale brown colour.

3. 3

   Then add the stock and stir until boiling.

4. 4

   Meantime have the lobster broken in pieces, remove the green part from the throat, cut the meat from the big claws into neat pieces, and reserve them for serving in the soup.

5. 5

   Put the shell and the rest of the lobster into a mortar and pound well.

6. 6

   Add this to the soup with the bunch of herbs and boil all together for one hour.

7. 7

   Rub through a fine sieve, rinse out the saucepan, and return the soup to it.

8. 8

   Let it boil up and skim well.

9. 9

   Add the cream, pieces of lobster, wine, and other seasonings; make all very hot and serve with toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 123. The excerpt below is the record exactly as published.

Lobster Soup or Bisque (Bisque de Homard) 1 lobster. 3 pts. fish stock. 1£ oz. butter. 1J oz. flour. | carrot. J turnip. 1 onion. 1 stick celery. A small bunch of herbs. 1 tea-sp. anchovy es- sence. Pepper, salt. 2 table-sps. cream. 1 glass white wine. A squeeze of lemon juice

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