Lobster Bisque
1 hen-lobster
1¹⁄₂ pints white stock
¹⁄₂ head of celery
2 ozs. butter
¹⁄₂ pint cream or white wine (Sauterne or Rhenish)
Remove the meat from a hen-lobster. Set aside the coral and dry it. Cut up the meat into very fine shreds and fry them for five minutes in the butter, with the chopped celery and pepper and salt. Add the stock and boil for half-an-hour. Drain off the stock. Pound the meat and pass it through a tammy. When required, return the stock and purée to the fire. Heat gently and stir continually, stir in the coral which should have been rubbed through a very fine sieve when dry. Season and add a few drops of lemon juice, the scalded cream or half a pint of hot white wine. Do not allow the bisque to boil.