Lobster Bisque

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 lb. lobster.
  • 2 cups cold water.
  • 4 cups milk.
  • ¼ cup butter.
  • ¼ cup flour.
  • teaspoons salt.
  • Few grains of cayenne.


    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.

    1. Saucepan, with purée strainer and potato masher.

    2. Purée strainer.

    3. Soup kettle.