Prawn and Lobster Soup

Ingredients

• a freshly-boiled hen lobster
• fifty prawns
• a quart of stock
• a sliced onion
• an ounce of butter
• two quarts of stock
• six ounces of flour
• a breakfast-cupful of thick cream

Method

1. 1

   Remove the meat from the lobster, cut it into pieces, and set aside.

2. 2

   Simmer the lobster shells and prawns in stock with onion and butter for an hour.

3. 3

   Add more stock, mix flour with cold stock, and stir until thickened.

4. 4

   Strain, return to heat, add seasoning, lobster meat, prawns, and cream.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1361. The excerpt below is the record exactly as published.

Prawn and Lobster Soup.— Take a freshly-boiled hen lobster, remove the meat from the tail and claws, cut it into neat square pieces, and jjut these aside. Pick fifty prawns, put the head and bruised shells of the lobster and the shells of the jirawns into a ste%vi5an with a quart of stock, a sliced onion, and an ounce of butter. Let them simmer gently for an hour, then pour over them an additional two quarts of stock. Mix si.x ounces of fiour with a little cold stock, add this to the soup, and stir until it begins to thicken. Draw it back, set it by the side of the fire, let it simmer gently for half an hour, then press the whole through a fine sieve. Return the soup to the stewpan and let it boil ; skim carefully, and add whatever seasoning is required. Put in the picked prawns and the lobster meat, let them get quite hot, add a breakfast-cupful of thick cream

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