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Classic Seafood Recipes & Fish Recipes
Seafood Soups, Chowders, Bisques and Gumbos

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SEAFOOD SOUPS

GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)

LOBSTER SOUP
(Jamaica Cookery Book, 1893)

    One Lobster
    One pint of fish stock
    Butter
    Milk
    Nutmeg
    Pepper
    Salt
    Parsley
    Thyme
    Lime-peel
    Breadcrumbs
    One Onion

Boil the lobster, seasoning the water it was boiled in.

Put all the meat, except the tail-ends and any corals into a mortar with the shell and pound it all together as fine as possible.

Add this to the fish stock and the water the lobster was boiled in; season with pepper and salt, parsley, thyme, lime-peel and some breadcrumbs and an onion.

Simmer quietly for nearly two hours then strain it off.

Have ready the tail end of the lobster, diced, and the lobster corals and put them into the tureen.  Add a little milk, a dessertspoon of butter and some nutmeg to the soup and give it one boil.

Pour into the tureen and serve: some people like forcemeat balls added to this soup.
 

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