Ingredients:
12 pounds lobsters
boiled rice
salt and red pepper
broth
1 pint bechamel
1/2 pound lobster butter
Preparation:
Plunge into boiling, salted water, twelve pounds of small, live, well washed lobsters; cook them for twenty-five minutes, then drain; break their shells, and extract all the meat.
Pound the lobster meat with its equal quantity of boiled rice; season with salt and red pepper, then dilute it with fat broth or lean, should the bisque be desired lean, strain through a sieve, and again through a tammy.
Heat it up without allowing it to boil, add a pint of bechamel, and half a pound of lobster butter; stir well the bisque until the butter is thoroughly melted.
Color a lobster bisque a deeper red than the crawfish. Crusts of brioche, a quarter of an inch square, and dried in the oven may be served at the same time.
