Lobster Soup Recipe
Lobster Soup with Lobster, Fish Stock, Onion, Herbs, Butter, Anchovy Essence, Cream and Lemon.
INGREDIENTS
1 Cooked Lobster
2 pints (1.2 litres) Fish Stock
1 Onion
A Sprig of Thyme
Parsley
Bay Leaf
2 oz (50g) Butter
2 oz (50g) Flour
1 teaspoon Anchovy Essence
3 fluid oz (75ml) Cream
Lemon Juice
METHOD
Take out the flesh from the cooked lobster and pound the shell. When making the fish stock, add this shell.
Fry the onion and herbs lightly in the butter, then sprinkle in the flour and cook on until it is a pale fawn colour. Add the strained stock and cook gently for 45 minutes.
Rub the coral of the lobster (which you will recognise by its colour - coral), with half an ounce (13g) of butter through a fine sieve, add it to the soup. Add the anchovy essence and cream, with a touch of lemon juice. Serve some of the lobster flesh in the soup.
Serves 4.
Based on the Lobster Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).