Lobster Soup
- Large fresh lobster or canned lobster
- Cream or milk
- Salt
- Dash of cayenne pepper
- Egg
- Olive oil
Pick the meat from a large lobster. Canned lobster will do if a fresh one is not available. Chop it fine and pound with a potato masher, pouring in cream or milk, a little at a time, until perfectly smooth.
Season with a little salt and a dash of cayenne pepper. Take out enough of the paste to make a dozen small balls. Dip the balls in egg. Fry in heated olive oil.
Mix the rest of the lobster with a quart of milk. Rub through a sieve. Add a tablespoon of the oil. Simmer for approximately ten minutes, stirring at intervals.
Season with a little salt and a dash of cayenne pepper. Take out enough of the paste to make a dozen small balls. Dip the balls in egg. Fry in heated olive oil.
Mix the rest of the lobster with a quart of milk. Rub through a sieve. Add a tablespoon of the oil. Simmer for approximately ten minutes, stirring at intervals.
Submitted by Jul 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min