Lobster Soup (Paris-Style)
The 1902 cookbook With a Saucepan Over the Sea features two recipes for lobster soup, the first described as Parisian.
Ingredients
- 1 lobster (2 lbs)
- 2 oz. butter
- 2 quarts light stock (seafood, chicken, or vegetable)
- 1 onion
- 1 lemon
- Parsley
- Thyme
- Flour
- Salt
- Pepper
- Nutmeg
- ½ pint heavy cream
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