Catholic Recipe: Chilled Lobster Soup
This soup is appropriate to serve in the spring. Presentation time includes chilling time.
Pour water and Worcestershire sauce into top of double boiler. Sprinkle nonfat dry milk, flour, salt, and pepper over surface of water. Beat with rotary beater only until blended. Cook over boiling water, stirring constantly, until slightly thickened. Stir in onion and lobster meat. Remove from heat. Chill thoroughly. Stir in lemon juice just before serving. Garnish each serving with finely cut chives. Makes 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965