| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood, Soups & ste |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole Maine lobsters; cooked |
| 2 |
md |
Onions |
| 1 |
pt |
Milk |
| 1 |
pt |
Sweet light cream |
| 1 |
|
Celery stalk |
| 1 |
|
Bay leaf |
| 1 |
tb |
Whole cloves |
| 2 |
tb |
Sherry |
|
|
Salt; to taste |
|
|
Black pepper; to taste |
|
|
Nutmeg; to taste |
| 1 |
|
Egg yolk; beaten |
| 2 |
tb |
Butter |
INSTRUCTIONS
Remove meat from lobster and reserve. Stud one onion all over with whole
cloves. Break up lobster shells and place in soup kettle with milk, cream,
onions, celery, bay leaf, and cloves. Simmer 45 minutes. Strain through
sieve into a clean soup kettle. Add lobster and sherry. Season to taste
with salt, pepper, cayenne, and nutmeg. Simmer over very low heat until
lobster is heated through. Beat 1/2 cup of the soup into beaten egg yolk.
Pour egg mixture gradually into remaining soup mixture and heat 1-2 minutes
longer. Pour into soup bowls and top each with 1/2 tablespoon butter.
Serving Ideas : Serve with oyster crackers.
NOTES : Use 1.5 pound lobsters. Recipe by: Elizabeth Powell
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 3,
1998
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