An Edwardian recipe.
Remove the lobster from the shell and keep the claw pieces for garnish. Wash the shell and pound it with the butter and put into a saucepan with the bay leaf, parsley, seasoning, lemon juice and cornflour. Cook very gently, stirring well, without allowing it to colour, for 10 minutes. Add the stock and roughly chopped lobster with its coral and simmer gently for 40 minutes. Pass through a fine moulin or blend and then strain again to make sure the gritty shell pieces are cleared; stir in the cream and garnish with the diced claw meat. Do not allow it to boil again.
The fish stock must be strong and well flavoured, made from a cod’s head, say, and the bones and trimmings of any white fish, with a bouquet garni, a carrot, onion and celery.
©1975 The Estate of Elizabeth Ayrton