Lobster Bisque

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 lbs. lobster
  • ¼ cup flour
  • 2 cups cold water
  • teaspoons salt
  • 4 cups milk
  • A few grains cayenne


Remove the 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.