(Jamaica Cookery Book, 1893)
One pint of fish stock
Boil the lobster, seasoning the water it was boiled in.
Put all the meat, except the tail-ends and any corals into a mortar with the shell and pound it all together as fine as possible.
Add this to the fish stock and the water the lobster was boiled in; season with pepper and salt, parsley, thyme, lime-peel and some breadcrumbs and an onion.
Simmer quietly for nearly two hours then strain it off.
Have ready the tail end of the lobster, diced, and the lobster corals and put them into the tureen. Add a little milk, a dessertspoon of butter and some nutmeg to the soup and give it one boil.
Pour into the tureen and serve: some people like forcemeat balls added to this soup.
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