Reference > Farmer's Cookbook > SOUPS > Lobster Bisque
  Cream of Scallop Soup Black Bean Soup  

Lobster Bisque

2 lb. lobster
1/4 cup butter
2 cups cold water
1/4 cup flour
4 cups milk
11/2 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.

  Cream of Scallop Soup Black Bean Soup  

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