Lobster Soup Or Bisque Of Lobster

2 lbs. of lobster, 1 qt. milk, 1 tablespoon butter, 2 tablespoons flour or corn starch, 1 teaspoon salt, 1 saltspoon white pepper, 1/4 saltspoon cayenne pepper, 1 pt. of water. Remove the meat of the lobster from the shell and cut the tender pieces into 1/4-inch dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into 1 pt. of cold water, and boil 20 minutes, adding more water as it boils away. Put the coral on a piece of paper, and dry it in the oven. Boil 1 qt. of milk, and thicken it with 1 tablespoon of butter and 2 of flour or cornstarch. Boil 10 minutes. Strain the water from the bones and add it to the milk.

Add the salt and pepper, using more, if high seasoning is desired. Rub the dried coral through a strainer, using enough to give the soup a bright, pink color. Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immediately. If you do not like so much of the lobster prepare in following manner: Cut only 1/2 of the meat into dice; chop the remainder, and pound it to a fine paste with the yolks of 2 hard-boiled eggs, 1 teaspoon of butter, a little salt, and pepper; beat 1 raw egg, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg; let them simmer in the soup about 5 minutes, just enough to cook the egg. - Mrs. William Myers, Franklin, 111.

Lobster Bisque

Cut meat of 1 lobster fine, dry and pound the coral, cook the shell in 3 pts. of white stock or water for 1/2 hr., strain, add meat, coral, grating of nutmeg, 1 tablespoon each of butter and flour, a little white wine, 1/4 tablespoon of salt, a dash of cayenne, 1 cup of hot cream, 1 teaspoon of anchovy paste, and 1 tablespoon of Madeira wine. - Mrs. Clark Mason, Ben-sen, 111.

Lobster Chowder

4 or 5 lbs. of lobster, chopped fine; take the green part and add to it 4 lbs. crackers; stir into 1 qt boiling milk, add lobster, a piece of butter, 1/2 size of an egg, a little pepper and salt, and bring to a boil. - Mrs. F. C. Winter, Win-netka, 111.