Cream of lobster soup from Jacques Pépin's The Art of Cooking, Volume I by Jacques Pépin

  • bay leaves
  • ground cayenne pepper
  • Cognac
  • heavy cream
  • garlic
  • leeks
  • whole lobsters
  • paprika
  • tarragon
  • tomatoes
  • dry white wine
  • lobster roe
  • lobster tomalley
  • lobster shells
  • chicken meat
  • dried thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a leaner variation.

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