CookEat Recipe
Bisque of Lobster with Celery
Celery-lobster bisque made with a raw whole lobster already dispatched before preparation, enriched with milk, cream and pasteurized yolk, then twice strained. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1006. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use ONE raw whole culinary lobster already humanely dispatched before preparation, retaining shell for the stated extraction. Use a pasteurized yolk and verify the 74°C yolk/crustacean endpoint during the gentle no-boil liaison. Sieve then cheesecloth-filter and inspect for shell fragments before service. Limites : Lobster species, size, raw weight, edible extraction and celery broth recovery are unmeasured. Use the selected already-dispatched raw whole food-purpose product; remove all shell fragments by the stated two filtrations and inspection. Actual filtered losses, soup yield and safe endpoint must be checked during preparation.
Method
Steps
Step 1
Remove green tops from ONE celery head, cut into very small pieces, wash in fresh water and drain thoroughly. Boil with 946 mL starting water and half teaspoon salt for FORTY minutes. Drain and reserve ALL actual recovered celery broth.
Step 2
Use ONE RAW whole culinary lobster already humanely dispatched before preparation. Well wash it and pound it SHELL AND ALL with the SAME cooked celery in a mortar to a paste.
Step 3
Put the paste into a saucepan with 28 g butter, stir over heat ONE minute, then cook FIFTEEN minutes, stirring frequently. Add 57 g flour, mix ONE minute and cook TWO minutes. Add 946 mL HOT milk, ALL SAME recovered celery broth and 118 mL cream. Season with two teaspoons salt, two saltspoons cayenne and one saltspoon grated nutmeg. Whisk TWO minutes, then boil FIVE minutes.
Step 4
Dilute ONE pasteurized yolk equivalent in the separate tablespoon milk and stir into the soup. Mix over heat for the source TWO-minute guide WITHOUT BOILING, verifying the existing 74°C yolk/crustacean endpoint. Strain through a sieve into a basin, THEN through clean cheesecloth into a tureen, ensuring shell fragments are removed. Do not return retained solids. Serve hot.
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