Rich Lobster Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An Edwardian recipe.


  • 1 small lobster or half a large one
  • 2 oz. (60 g.) butter


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