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Lobster Bisque-Antique Recipe

Ingredients

How to make it

  • Remove a portion from either side of the head and use the rest.
  • To boil a lobster, put it in a fish-kettle, and cover it with cold water, cooking it on a quick fire.
  • Two lobsters will make a soup for six or eight persons, and also salad.
  • All the undershell and small claws are pounded in a mortar to make the bisque. When it is pounded, put it in a pan and set it upon the fire with broth or water.
  • The meat is cut in small pieces to be added afterward, The bisque is left on the fire to boil gently for half an hour.
  • Then pour it into a seive and press it with a masher to extract the juice.
  • To make it thicker, a small piece of parsnip can be added and mashed with the rest into a pan, so that all the essence is extracted in that way from the lobster.
  • When you have strained it, put a little butter with it, and add as much broth as is required.
  • Put some of the meat in the soup-tureen, and pour the soup over it.

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  • liezel 16 years ago
    Oh, Lobster is so good, but REALLY expensive here. Great recipe!
    Was this review helpful? Yes Flag

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mystic_river1 Bradenton, Florida

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