Required: One lobster.

Three ounces of butter.

Two ounces of flour.

Two quarts of fish stock or milk and water.

Half a lemon.

Half a carrot and turnip.

One shallot or small onion.

A bunch of parsley and herbs.

Two teaspoonfuls of essence of anchovy.

Salt and pepper. If liked, add - One glass of sherry.

Half a gill of cream.

Wash the lobster, cut it up, take all the meat from the shell; put that from the claws on one side for garnishing. Wash, prepare, and slice the vegetables. Melt the butter in a stewpan, add the vegetables, herbs, flour, and the finely pounded lobster-shell. Stir these over the fire for five minutes, then add the stock, and stir until it boils. Chop the lobster meat (all but the claws) finely, add it to the soup, and let it simmer for half an hour, keeping it well skimmed. Next strain it through a fine sieve. Rinse out the saucepan, pour back the soup, add the anchovy essence, a few drops of lemon juice, salt and pepper to taste, and, if liked, the cream and sherry. Re-heat the soup, but be careful that it does not actually boil. Cut the meat from the claws into small dice, add it to the soup, and serve in a hot tureen.

N.B. - If a less expensive soup is required, use a tinned lobster, only be sure to purchase a good brand.