Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

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


    2 lb. lobster.
    3 tablespoons butter.
    2 common crackers, finely pounded.
    4 cups milk.
    1 slice onion.
    1 cup cold water.
    Salt.
    Paprika or cayenne.


Remove meat from lobster shell and cut in small dice.

Cream two tablespoons butter, add liver of lobster (green part), and crackers;

scald milk with onion, remove onion and add milk to mixture.

Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice.

Season with salt and paprika.

 

 

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