Lobster Bisque
A dish — milk and butter carry it.
contains glutencontains dairycontains shellfish
Ingredients
US
Metric
- 2 lb. lobster
- 2 cups cold water
- 4 cups milk
- ¼ cup butter
- ¼ cup flour
- 1½ teaspoons salt
- Few grains of cayenne
Make it lactose-friendly
- 4 cups milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
- UTENSILS FOR MAKING CREAM SOUPS.—_Page 136._ ]
- CREAM SOUP AND CROÛTONS READY FOR SERVING.—_Page 136._ ]
- CROÛTONS; IMPERIAL STICKS; MOCK ALMONDS.—_Page 145._ ]
- SOUFFLÉD CRACKERS.—_Page 145._ ]
Make it yours
Edition
Primary
based.cooking
Nutrition (estimated, per serving)
| Calories | 302 |
|---|---|
| Protein | 30.7 g |
| Fat | 14.1 g |
| Carbs | 11.8 g |
| Fiber | 0.1 g |
| Sodium | 1300 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States