LOBSTER SOUP
This is a complicated soup, but well worth the effort and can be a team effort. One to catch the lobster, one to dice and chop, one to prepare the rice and one to build the fire. All can watch the pot.
List of Ingredients
- 2 or 3 live lobsters weighing together not less than 3 lbs
- 2 tablespoons diced carrots
- 1 tablespoon chopped onions
- 2 chopped shallots
- pinch of parsley
- 1/2 glass brandy
- 1 glass white wine
- few drops red food colouring
- 1/2 pint cream
- fragment of Bay Leaf
- sprig of thyme
- 3 ozs raw ham diced
- 1/2 clove garlic
- salt and pepper to taste
- paprika to taste
- 1 quart thin cream of rice (prepare as you would to serve as a cereal)
Instructions
- Thoroughly wash lobsters and watch those claws
- Combine carrots, onions, shallots, parsley, bay leaf, thyme and ham, then garlic. Cook slowly in butter for seven to eight minutes, then add washed live lobsters and cook covered in a deep pot until lobsters turn a bright pink.
- Add brandy and set afire. When flames died out, add a glass of wine, then salt and pepper. Cover and cook for 10 minutes over a slow fire. Take out lobsters and cool. Remove shells. Pound lobster meat.
- Make sufficient thin cream of rice to serve the amount of persons requires, add pulverized lobster etc., to same and simmer for 20 minutes. Pass through a fine sieve pressing all the juice from the meat
- Reheat adingglass of cream, some food colouring and some butter.
- Serve hot
- Serves 6
Final Comments
Nancy Knuth(Naneki)
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