Lobster Soup or Bisque
- For the broth:
- 3 lbs of veal
- Other:
- 1 middle-sized lobster
- Mace
- Cayenne pepper
- Salt
- Pepper
- 1 egg yolk, slightly beaten
- 3 quarts veal broth
- Butter
- Flour
To make the veal broth, boil the veal slowly in as much water as will cover it until the meat is reduced to shreds. It must then be well-strained.
Boil the lobster. Take out the meat from the body and claws. Pound part of the coral in a mortar and also an equal quantity of the meat. Mix them well together. Add mace, cayenne, pepper and salt. Mold into meat balls, binding the mixture with the slightly beaten egg yolk.
Add the lobster meat, cut into mouthfuls, to the veal broth. Boil together for about 20 minutes (be patient, you rascal). Thicken it with the remaining coral, first rubbed through a sieve.
Add the meat balls and a little butter rolled in flour. Simmer gently for approximately ten minutes and do not let it come to a boil as that will ruin the color.
Serve with small, diced bread fried brown in butter.
Boil the lobster. Take out the meat from the body and claws. Pound part of the coral in a mortar and also an equal quantity of the meat. Mix them well together. Add mace, cayenne, pepper and salt. Mold into meat balls, binding the mixture with the slightly beaten egg yolk.
Add the lobster meat, cut into mouthfuls, to the veal broth. Boil together for about 20 minutes (be patient, you rascal). Thicken it with the remaining coral, first rubbed through a sieve.
Add the meat balls and a little butter rolled in flour. Simmer gently for approximately ten minutes and do not let it come to a boil as that will ruin the color.
Serve with small, diced bread fried brown in butter.
Submitted by Jul 4, 2009
14 min 30 min 44 min
14 min 30 min 44 min