Lobster Bisque.
- 1 can of lobster.
- 1 quart of milk.
- 1 quart of cold water.
- 3 tablespoonfuls of butter.
- ½ cup of pounded cracker.
- 1 teaspoonful of salt.
- A little cayenne pepper.
Free the lobster from all bits of shell, and cut up small, tearing as little as may be. Put the water into a saucepan, with the salt and pepper. When boiling, stir in the lobster and stew half an hour. Heat the milk in another vessel, and, when scalding, stir in the cracker and set in hot water for ten minutes. The lobster having cooked for thirty minutes, add the butter, and simmer five minutes longer. Then pour in the milk; mix all up well; set for five minutes in hot water, and serve in a tureen. Pass sliced lemon with it.