Home › The Principles of Cookery › Lobster and Prawn Soup

Lobster and Prawn Soup

Make two quarts of stock from the shell of a fresh lobster and the heads and shells of thirty or forty prawns; flavour it with herbs and vegetables, skim well, and strain. Put it in a saucepan with enough white roux to thicken it to the consistency of cream. When well skimmed, put in the shelled prawns and the white meat of the lobster, shredded, the claws cut into small pieces, and salt, cayenne pepper, and a few drops of cochineal. Cover and leave for five minutes, then put in some lemon-juice and a few drops of anchovy essence, a gill of hot cream, and the coral of the lobster. Do not let it boil again. (See also PRAWN AND LOBSTER SOUP.)