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Bay-leaf, Thyme, and Parsley

Three ounces of Butter.

Three ounces of Flour.

Three pints of Stock (Fish Stock is best).

One glass of Sherry.

A tablespoonful of Anchovy Sauce.

A tablespoonful of Harvey Sauce.

A little Lemon Juice and Cayenne.

Cut up all the vegetables very small and fry them a light brown in the butter; stir in the flour, mix well; add the stock, stir well till it boils, then set it by the side of the fire to simmer gently for half an hour. Break up the lobster, cut up the meat from the claws into neat pieces, and put them on one side until the soup is finished. Break up the shell, the rest of the lobster and some of the spawn, in a mortar, and put it into the soup, let it all boil for ten minutes, then rub it through a hair-sieve, put it back on the fire, let it boil up, skim it well, add the sherry, Harvey, anchovy, lemon-juice, and cayenne. Put the pieces of lobster and some small quenelles of whiting into the tureen, pour the soup on them, and serve.