Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Lobsters, cooked 8 Peppercorns
2 1/2 c Chicken Consomme 1/4 c Butter
1 Onion, sliced 1/4 c Flour
3 Ribs Celery, with tops 3 c Milk
1 Bay Leaf 1 c Cream, hot
2 Whole Cloves 1 tb Dry Sherry, if desired

Remove lobster meat and dice. Crush the shells and add them with
then ends of the claws to the chicken consomme, onion, celery, bay
leaf, cloves, and peppercorns. Simmer for 1/2 hour, then strain.
Melt butter, blend in flour, and add the milk gradually. When smooth
and bubbling, add the lobster and stock and simmer, covered, about 5
minutes. Stir in the cream and sherry.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5

Serving Ideas: Serve in warm bowls. Recipe By
: Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido:
Cooking

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