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Lobster Bisque

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

March, 1867

A soup made with fish is always called a bisque. It is made either with crabs or lobsters. Remove a portion from either side of the head and use the rest.  To boil a lobster, put it in a fish-kettle, and cover it with cold water, cooking it on a quick fire. Twol lobsters will make a soup for six or eight persons, and also salad. All the undershell and small claws are pounded in a mortar to make the bisque. When it is pounded, put it in a pan and set it upon the fire with broth or water. The meat is cut in small pieces to be added afterward, The bisque is left on the fire to boil gently for half an hour. Then pour it into a seive and press it with a masher to extract the juice. To make it thicker, a small piece of parsnip can be added and mashed with the rest into a pan, so that all the essence is extracted in that way from the lobster. When you have strained it, put a little butter with it, and add as much broth as is required. Put some of the meat in the soup-tureen, and pour the soup over it.

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