Lobster Bisque

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 2 lbs. lobster
  • ¼ cup flour
  • 2 cups


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.