Bisque D’homard

Lobster soup

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • The shell, trimmings and a little of the flesh of a medium-sized lobster
  • 1 onion
  • 1 carrot
  • <


Crush the shell; flake the rough pieces of flesh as finely as possible, keeping neat pieces of the better parts for garnish. Slice the vegetables finely, put them into a pan with the spices, flavouring, shell,flaked lobster and the wine. Heat all quickly and cook briskly for a few minutes. The alcohol in the wine should extract much of the flavour from the lobster and vegetables. Add the stock,