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Ingredients Jump to Instructions ↓

  1. 2 lb. lobster

  2. 1/4 cup butter

  3. 2 cups cold water

  4. 1/4 cup flour

  5. 4 cups milk

  6. 1 1/2 teaspoons salt Few grains of cayenne

Instructions Jump to Ingredients ↑

  1. Instructions 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.

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