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Lobster Soup


Having boiled a large lobster, extract all the meat from the shell. Fry in butter some thin slices of bread, put them into a marble mortar, one at a time, alternately with some of the meat of the lobster, and pound the whole to a paste till it is all done. Then melt some butter in a stew-pan, and put in the mixed bread and lobster. Add a quart of boiling milk, with salt, mace, and nutmeg to your taste. Let the whole stew gently for half an hour.


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Domestic French Cookery (1836).

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