2 pound lobster. 1 quart of milk. 1/4 cup of butter. 1/4 cup of flour. 1 pint of light stock or water (liquor in which a fowl has been cooked).

Cut the tender portions of the claws into small cubes and put them into the soup tureen with the bits of meat from the body bones and the green liver. Simmer the body bones and tough meat of the lobster in the stock or water half an hour. Chop or pound the meat from the tail and scald in the milk. Cream together the butter, seasoning, flour and sifted coral and cook in the hot milk ten minutes, stirring constantly until the milk thickens; pass through the purée sieve, strain into this the water, or stock in which the bones were simmered, reheat and pour into the tureen.