The 1902 cookbook With a Saucepan Over the Sea features two recipes for lobster soup, the first described as Parisian, which we feature here.
This velvety lobster bisque is a timeless dish that highlights the delicate sweetness of fresh lobster, enhanced by aromatic herbs and citrus. The lobster is simmered in a stock, infused with onion, thyme, and a hint of lemon. A smooth roux made from butter and flour thickens the stock, creating a silky base, while nutmeg adds a subtle warmth. Finished with a touch of heavy cream, this bisque is perfect for an elegant first course or a comforting main course when accompanied with rolls or biscuits. Serve garnished with fresh parsley, a sprinkle of cracked black pepper, or even chunks of extra lobster meat.
In many vintage cookbooks, the quantities are not specified and left to the discretion of the chef. In terms of herbs, for instance, the amount that you use should depend on personal preference, but we recommend a tablespoon of each (chopped).
Lobsters, by the way, are only now a delicacy; they had a humble beginning in Colonial America. Once considered “the poor man's chicken,” they were so plentiful that they were often fed to livestock and only consumed by the destitute. How times (and palettes) have changed!
Boil 1 fine hen lobster weighing 2 pounds. Pick and chop the meat and pound the coral with 1 ounce of butter and rub it through a sieve. Add to the meat 2 quarts of white stock, 1 onion, parsley, thyme, and the rind of a lemon. Cook ¾ hour, add a blending of flour and butter, and rub it through a sieve. Season it with salt, pepper, and nutmeg, add ½ pint of whipped cream, and serve, giving a little cream to each person.