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Simple Lobster Soup Cooking Recipe

Below is the quick and easy cooking recipe for Lobster Soup.

Take the meat from the claws, bodies, and tails, of six small lobsters. Remove the brown fur, and the bag in the head. Beat the fins in a mortar, the chine, and the small claws. Boil it very gently in two quarts of water, with the crumb of a French roll, some white pepper, salt, two anchovies, a large onion, sweet herbs, and a bit of lemon peel, till all the goodness is extracted, and then strain it off. Beat the spawn in a mortar with a bit of butter, a quarter of a nutmeg, and a tea-spoonful of flour, and then mix it with a quart of cream. Cut the tails into pieces, and give them a boil up with the cream and soup. Serve the Lobster Soup with forcemeat balls made of the remainder of the lobster, mace, pepper, salt, a few crumbs, and an egg or two. Let the balls be made up with a little flour, and heated in the soup.

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