Lobster Soup, or Bisque of Lobster

Ingredients

• 2 pounds lobster
• 1 quart milk
• 1 tablespoonful butter
• 2 tablesp. flour or cornstarch
• 1 teaspoonful salt
• 1 saltspoonful white pepper
• 3^ saltspoonful cayenne pepper
• 1 pint water

Method

1. 1

   Remove the meat of the lobster from the shell, and cut the tender pieces into quarter-inch dice.

2. 2

   Boil the ends of the claw meat and any tough parts with the bones in one pint of cold water for twenty minutes.

3. 3

   Boil one quart of milk, thicken with butter and flour, and strain the water from the bones into the milk.

4. 4

   Add salt, pepper, and rub dried coral through a strainer for color.

5. 5

   Put lobster dice into the tureen and strain the soup over them.

6. 6

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.

Lobster Soup, or Bisque of Lobster. 2 pounds lobster. 1 quart milk. 1 tablespoonful butter. 2 tablesp. flour or cornstarch. 1 teaspoonful salt. 1 saltspoonful white pepper. 3^ saltspoonful cayenne pepper. 1 pint water

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