Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

LOBSTER CHOWDER.
(Mrs. Lincoln's Boston Cook Book, 1884)


    1 pound lobster.
    1 scant teaspoonful salt.
    1 quart milk.
    1 1/2 saltspoonful white pepper.
    3 crackers.
    1/4 saltspoonful cayenne pepper.
    1/4 cup butter.


Boil one quart of milk.

Roll three crackers fine; mix with them one fourth of a cup of butter, and the green fat of the lobster.  

Season with one scant teaspoonful of salt, half a saltspoonful of white pepper, and one fourth of a saltspoonful of cayenne pepper.

Pour the boiling milk gradually over the paste.

Put it back in the double boiler; add the lobster meat cut into dice; let it boil up once, and serve.

 

 

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