"Steve Pope" > wrote in message
...
> Paul M. Cook > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> Entire lobsters? Or just the shells? I could envision a bisque-like
>>> sauce that involved the shells.
>
>>Entire lobsters pulverized and pressed through a chinoise. They were just
>>after the essence of the lobster, not the meat. Back then lobsters were
>>just emerging from their previous stint as slave food in the South so
>>nobody
>>cared much. A lot of French cuisine of old was often very wasteful and
>>extravagant, especially sauces. The peasants never cooked like that.
>>Just
>>the gentry.
>
> Thanks. I'm not sure I'll ever investigate such a sauce. ;-)

Me either but you can bet your boots it was probably the most incredible
culinary experience.

Paul