Lobster Soup

Lobster Soup

BROWARD COUNTY (BCN) — If you like lobster you should try this soup.

3 large lobsters, or 6 small ones
the crumb of a French roll
2 anchovies
1 onion
1 small bunch of sweet herbs
1 strip of lemon-peel
2 oz. of butter
a little nutmeg
1 teaspoonful of flour
1 pint of cream
1 pint of milk
forcemeat balls
mace
salt and pepper to taste
bread crumbs
1 egg
2 quarts of water.

Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.

Time: 2 hours

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