Lobster Bisque

Instructions

1. 1

   Remove meat from lobster shell.

2. 2

   Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes.

3. 3

   Drain, reserve liquor, and thicken with butter and flour cooked together.

4. 4

   Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor.

5. 5

   Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat.

6. 6

   If a richer soup is desired, White Stock may be used in place of water.