Lobster Bisque

Lobster Bisque Recipe:

  1. Split a lobster down the back.
  2. Cut it crosswise into several pieces, using a heavy butcher’s knife.
  3. Discard the intestinal vain.
  4. Put the lobster in a saucepan.
  5. Add 1/4 cup brandy and 2 quarts fish velouté base.
  6. Bring the soup to a boil.
  7. Simmer it for 20 minutes.
  8. Remove the lobster.
  9. Take the meat from the shells.
  10. Crush the shells in a mortar, or put the through a food chopper.
  11. Return them to the pan with the soup.
  12. If the soup seems to thick, add a little milk.
  13. Cook the soup for 25 minutes.
  14. Strain it through a fine sieve.
  15. Add 1 cup cream and salt to taste.
  16. Strain the soup again through several thicknesses of cheesecloth.
  17. At serving time, bring the soup to the boiling point.
  18. Add 2 tablespoons Sherry.
  19. Serve a few small cubes of lobster meat with each portion.
  20. The rest of the lobster meat may be used for another purpose.

List of ingredients required:

  • 1 Lobster.
  • 1/4 Cup brandy.
  • 2 Quarts fish velouté.
  • Milk.
  • 1 Cup cream.
  • Salt.
  • 2 Tablespoons Sherry.