Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

LOBSTER BISQUE
(Boston Cooking-School Cook Book, 1896)


    2 lb. lobster.
    2 cups cold water.
    1/4 cup butter.
    1/4 cup flour.
    1 1/2 teaspoons salt.
    Few grains of cayenne.


Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling point, and cook twenty minutes.

Drain, reserve liquor, and thicken with butter and flour cooked together.

Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor.

Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat.

When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup.

If a richer soup is desired, White Stock may be used in place of water.
 

 

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