Bisque of Lobster a la Benoist

Mince very fine one medium carrots, one leek and two onions, fry them in butter and moisten with fat broth, or lean, some parsley sprigs, thyme, bay leaf, garlic, salt and black pepper. At the first boil, put in with this, twelve pounds of raw, live, and washed lobsters, continue to boil for thirty minutes, then drain them, break the shells, remove all the meat, reserve that from the claws, and pound the remainder with its equal quantity of wheaten grits. Make a light roux with four ounces of butter and five ounces of flour, moisten it with some of the broth the lobsters were cooked in, boil, skim, add this to the lobster preparation. Heat it up all together, then strain through a sieve and afterward through a tammy, warm it up again and just when ready to serve and very hot, stir into the bisque a piece of lobster butter (No. 580), and a quart of double cream. Put a garnishing into the soup tureen and pour the soup over; serve as a garnishing the lobster meat from the claws cut into small Julienne (No. 318), and small cream forcemeat quenelles, laid through a cornet on a buttered tin, and poached in a little boiling water.