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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.
Submitted by Tess M Jul 19, 2009
15 min 30 min 45 min
Recipe Rascal