Bisque Of Lobster Recipe

Instructions

1. Remove meat from shell, cut into dice; tough, hard pieces may be put into 1 pint cold water, with the bones, and boiled twenty minutes, adding water as it boils away.
2. Dry the coral in the oven on a piece of paper.
3. Boil 1 quart milk; thicken with 1 tablespoon butter and 2 of flour or corn starch; boil ten minutes, and add the water from the bones after straining.
4. Season with 1 teaspoon salt, 1 saltspoonful white pepper, 1/4 saltspoonful cayenne.
5. The dried coral should be rubbed through a strainer, and use enough to color the soup a bright pink.
6. Put the lobster dice and green fat into tureen and strain over them the boiling soup.
7. Serve immediately.
8. 1/2 cup of fine cracker crumbs may be used as additional thickening.
9. A satisfactory variation will be found in using 1 pint veal or chicken stock and 1 pint milk, and the addition of force-meat balls made by pounding half the lobster meat to fine paste, adding yolks of 2 hard-boiled eggs, 1 teaspoon butter, a little salt and pepper.
10. Heat a raw egg, and use enough to moisten the paste so it can easily be formed into balls of nutmeg size; then simmer them in the soup for five minutes, only long enough to cook the egg.