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CHAPTER XXXVI: Lobster

Lobster Bisque. 2 pounds lobster, 2 cupfuls cold water, 4 cupfuls milk, cupful butter, 1 cupful flour, 1½ teaspoonfuls salt, Few grains cayenne.

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. FANNIE MERRITT FARMER.